Description
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.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup diced onion
- ½ cup diced carrot
- ½ cup diced celery
- salt to taste
- 6 sprigs fresh thyme
- ground black pepper to taste
- 1 cup beluga lentils
- 1 ¾ cups chicken stock
- 1 tablespoon champagne vinegar
- 2 tablespoons chopped Italian parsley
Instructions
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 2