Recipe by Chef John
"Braised black lentils, also known as beluga lentils, since they resemble the most prized of all caviar varieties, make up one of my favorite side dishes."
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salt to taste
ground black pepper to taste
1 3/4 cups
chopped Italian parsley
I used vegetable stock instead of chicken. Came out delicious. This is how im having black lentils from now on.
I cooked these for at least 45 min with additional broth, and they still seemed too firm to me. I'm thinking that next time I should let the lentils soak in water overnight, perhaps. The flavor was really good, and I used a tarragon vinegar that I had on hand. I don't get much flavor our of parsley, so I think I will try cilantro next time as well.
Will become a standard.
Fantastic! You just have to make it to understand how good it is. (Watch the video first - it's not necessary, but it's a nice addition.)
I was wandering the Organic section at the grocery store today looking for something healthy and came across Black Caviar Lentils. They looked interesting so I thought I'd try them. I got home and found this recipe for them. Who knew lentils could be tasty? I usually don't like lentils, but this recipe is good. I didn't use the butter (trying to make it healthier) and did not have fresh thyme. I used a palm-full of dried thyme instead. I also added a bit more bouillon for flavor because I did not have the Champagne vinegar. Will be adding this recipe to my recipe box. Thanks Chef John!
This is excellent, especially when with Spicy Tarragon Yogurt Chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Braised Black Lentils
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 129
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