Braised Black Lentils Recipe -
Braised Black Lentils Recipe
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How to Make Braised Black Lentils
See how to make black lentils braised in chicken stock. See more
  • READY IN 1 hr

Braised Black Lentils

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Melt butter in olive oil over medium heat in a saucepan. Cook and stir onion, carrot, celery, and salt until vegetables are softened and onion is translucent, about 10 minutes.
  2. Reduce heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer.
  3. Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat and discard thyme stems. Stir in champagne vinegar and parsley. Season with salt and pepper to taste.
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Reviews More Reviews

Mar 25, 2013

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.

Mar 06, 2013

I used vegetable stock instead of chicken. Came out delicious. This is how im having black lentils from now on.

Mar 18, 2014

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!

Dec 23, 2013

Will become a standard.

Sep 14, 2014

WOW! I like lentils but I now LOVE black beluga lentils! Thanks Chef John! This is absolutely delicious! I agree with Diane M. You have to try this recipe to fall in love with this lentil dish. I have now made it at least 4 times exactly to directions changing out the chicken stock for vege stock only...(I am a vegetarian.)It is not a hard recipe and comes out a winner every time! Even people who are not big lentil fans love it! Black lentils are nothing like other lentils and they hold their texture and absorb the flavor. I have served it with tofu steaks and a salad, or with brown rice and a vegetable. Great as left overs!

Jun 30, 2014

So delicious! I found that it was delicious even without the vinegar and parsley. I really enjoyed the video tutorial as well :) This will be on my menu rotation from now on.

May 06, 2014

Chef John, you've nailed it again, and talked me into buying black lentils online, since our local Co-op didn't carry them. This was fantastic. I used balsamic vinegar because I didn't have champagne vinegar. (I have never even seen that.) It was fantastic. I also added minced garlic. I couldn't help it. Home run!!!

Mar 29, 2014

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.)


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  • Calories
  • 500 kcal
  • 25%
  • Carbohydrates
  • 68 g
  • 22%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 31.8 g
  • 127%
  • Protein
  • 26.6 g
  • 53%
  • Sodium
  • 892 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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