Braised Black Lentils

Braised Black Lentils

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."
Featured in Allrecipes Magazine
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Ingredients

1 h servings 500 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 698 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 18
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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 flavo...

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

This is quite delicious. The method works fine for brown or green lentils as well. Thanks for the recipe.

I used plain old lentils and this still turned out delicious. I also omitted the champagne vinegar and used white wine vinegar in its place as it was all I had. I highly recommend this recipe!

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 a...

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 love to make a big batch of these to eat both hot and cold during the week. They are really great to bulk up a salad, or make a nice side dish at dinner. They also freeze really well, so I put...

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.

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 ch...

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