Black Lentils Recipes

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SEASONED BLACK LENTILS RECIPE



Seasoned Black Lentils Recipe image

This seasoned black lentils recipe is a tasty way to cook lentils, simmered in broth with garlic and herbs. Great as a side or in salads!

Provided by Sonja Overhiser

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 7

1 pound black lentils (2 1/4 cups)
1 quart vegetable broth
2 cups water
1 teaspoon kosher salt
1 teaspoon dried thyme
1 teaspoon dried tarragon (optional)
1/2 teaspoon garlic powder

Steps:

  • In a large saucepan or deep skillet, combine the black lentils with the broth, water and spices. Bring to a simmer and simmer for about 15 to 20 minutes until tender.
  • Drain excess liquid. Taste and if serving as is, season with additional salt and pepper as necessary. Or, use directly in our Lentil Salad or other recipes.

Nutrition Facts : Calories 148 calories, Sugar 1.4 g, Sodium 286.3 mg, Fat 1.8 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 37.8 g, Fiber 14.3 g, Protein 5.9 g, Cholesterol 0 mg

BRAISED BLACK LENTILS



Braised Black Lentils image

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.

Provided by Chef John

Categories     Side Dish     Beans and Peas

Time 1h

Yield 2

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 499.7 calories, Carbohydrate 68 g, Cholesterol 15.9 mg, Fat 14.3 g, Fiber 31.8 g, Protein 26.6 g, SaturatedFat 5 g, Sodium 698.3 mg, Sugar 6.2 g

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