Original recipe yields 2 servings
Based on a 2,000 calorie dietSee full nutrition
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. ...
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...
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.)