BRAISED BLACK LENTILS
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
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
BRAISED LENTILS
Provided by Massimo Ormani
Categories Bean Onion Side Braise Sauté Quick & Easy Celery Lentil Carrot Fall Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper.
HEALTHY BRAISED LENTILS WITH KALE
In the Mediterranean, meals rely heavily on plant-based recipes favoring legumes, whole grains and loads of fresh vegetables and fruits. This recipe fully embraces that philosophy, borrowing a few of the classic cooking techniques and ingredient combinations from the region--firm black lentils from France and olive oil-fried eggs from Spain. This recipe is super simple, yet hearty enough to satisfy even the most hard-core meat eaters in your family.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of the olive oil in a 6-quart pot with a tight-fitting lid over medium-high heat. Add the onion, carrot, fennel and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Stir in the rosemary and garlic and cook, stirring frequently, until very fragrant, about 30 seconds. Stir in the tomatoes and their juices, broth, lentils and 1/2 teaspoon pepper and bring just to a boil. Cover the pot, reduce the heat to medium low and simmer, stirring occasionally, until the lentils are just tender, about 30 minutes. There will be a good amount of broth left in the pot, which is fine. Turn off heat and stir in the kale and 3 tablespoons of the parsley until the kale is just wilted. Divide the lentil mixture among 4 large bowls and set aside while frying the eggs.
- Heat the remaining 1 tablespoon olive oil in large nonstick skillet. Crack the eggs into the skillet and sprinkle with salt and pepper; fry 2 minutes for sunny-side up, or longer if firmer yolks are desired. Top each serving of lentils with a fried egg and sprinkle with the remaining parsley.
ROASTED MUSHROOMS WITH BRAISED BLACK LENTILS AND PARSLEY CROUTONS
The lentils and mushrooms could hold their own, independently, as dependable side dishes, able to play to any menu lead from whole roasted sea bass to suckling pig. The bright, lemony, parsleyed brown-butter croutons, though, are what transforms an otherwise pleasant member of the cast to serious scene stealer.
Provided by Gabrielle Hamilton
Categories dinner, vegetables
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- For mushrooms, trim any woody stems, and clean with a damp kitchen towel as needed. Place face down on a sheet tray lined with parchment. Season assertively with salt and pepper. Generously drizzle with olive oil, and roast until tender, about 20 minutes. Set aside.
- Meanwhile, in a heavy-bottomed wide sauté pan, heat 1/4 cup olive oil over gentle heat. Add in the onion, fennel and garlic. Season with salt and black pepper and cook until tender, stirring often, about 10 minutes, taking care not to brown the vegetables. Add the lentils, stirring to coat them with the olive oil and vegetable mix. (Add more olive oil if needed to get a glossy coating on the lentils.) Cover just barely with cold water, add the bay leaves and fennel stalk and reseason with salt and pepper. Simmer, partly covered, until the lentils are tender but not mushy, stirring occasionally and adding more water as needed, as you might for a risotto. (You want to end up with wet-juicy cooked seasoned lentils but not lentil soup.) Turn off heat, remove bay leaves and cooked-out fennel stems or fronds, and finish with a healthy drizzle of olive oil.
- For croutons, over medium heat, melt the butter in a skillet large enough to hold the diced bread in a single layer. Add in the bread, stir to coat evenly with the butter and season with salt. Toast the croutons in the butter on the stovetop, stirring frequently, until golden brown and crispy. The butter will smell browned and toasted. Remove from the heat, season with salt and black pepper and allow to cool briefly before tossing with chopped parsley and lemon zest.
- Combine lentils with the roasted mushrooms and any accrued roasted mushroom juices, scatter croutons over top and serve.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 7 grams, Carbohydrate 48 grams, Fat 16 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 607 milligrams, Sugar 6 grams, TransFat 0 grams
More about "braised black lentils recipes"
BRAISED BLACK LENTILS WITH LIGHTLY PICKLED APPLES AND RADISH
From domesticdreamboat.com
5/5 (1)Total Time 50 minsCategory Dinner, LunchCalories 335 per serving
- Melt butter over medium heat in a medium saucepan. Continue cooking, stirring occasionally, until butter is fragrant and golden brown. Add 3/4 of the sliced shallots, and cook until golden brown, about 3 minutes. Add the garlic and thyme, and cook until fragrant, about 30 seconds.
- Stir in apple cider, mustard, 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a boil and continue to cook until the cider is almost all reduced, about 6-8 minutes. Stir in the lentils and 2 cups of water. Bring to a boil, then reduce heat to medium low and cover. Simmer until lentils are tender, 25-30 minutes.
- While the lentils are cooking, stir together 1 Tablespoon of the apple cider vinegar and 1 teaspoon salt until the salt is dissolved. Add the radishes, apples and remaining sliced shallots and toss well.
- If there is still lots of liquid remaining when the lentils are cooked, increase heat to medium high, and cook until liquid is reduced, about 3 minutes. When the lentils are done, remove from heat and stir in the remaining 2 teaspoons of apple cider vinegar. Serve warm lentils topped with the apple radish mixture and crumbled goat cheese. Serve over a bed of mixed leafy greens if desired.
OUR BEST BLACK LENTIL RECIPES | ALLRECIPES
From allrecipes.com
Author Hayley Sugg
HOW TO MAKE BRAISED BLACK LENTILS - GLUTEN FREE RECIPES
From fooddiez.com
BRAISED LENTILS AND VEGETABLES | CAFE JOHNSONIA
From cafejohnsonia.com
BRAISED BLACK LENTILS | RECIPE | LENTIL RECIPES, RECIPES, LENTILS
From pinterest.ca
BRAISED BELUGA (BLACK) LENTILS RECIPE | USE REAL BUTTER
From userealbutter.com
BRAISED BLACK LENTILS | RECIPE | LENTIL RECIPES, BLACK LENTILS, LENTILS
From pinterest.com
BRAISED BLACK LENTILS FROM THE PANTRY - CAMBIATI
From cambiati.com
BRAISED BLACK LENTILS | RECIPE CART
From getrecipecart.com
BRAISED BLACK BELUGA LENTILS AND VEGGIES - LITTLE HARVEST
From littleharvest.com
BRAISED BLACK LENTILS RECIPE - FOOD NEWS
From foodnewsnews.com
BEANS AND PEAS RECIPE: BRAISED BLACK LENTILS BY CHEF JOHN – …
From redcipes.com
BLACK LENTILS RECIPES - NYT COOKING
From cooking.nytimes.com
BLACK LENTILS: EVERYTHING YOU NEED TO KNOW
From finedininglovers.com
SIMPLE BRAISED FRENCH LENTIL RECIPE | FEASTING AT HOME
From feastingathome.com
BRAISED LENTILS | WILLIAMS SONOMA
From williams-sonoma.com
PIXEL GLADE | VEGAN RECIPES - BRAISED BLACK LENTILS
From pixelglade.neocities.org
10 BEST BLACK BELUGA LENTILS RECIPES | YUMMLY
From yummly.com
BRAISED LENTILS ON TOAST | A SIMPLE, SOPHISTICATED PLANT BASED MEAL
From thefullhelping.com
BRAISED BLACK LENTILS | RECIPE | CHICKEN LENTIL, LENTILS, LENTIL RECIPES
From pinterest.com
BRAISED BLACK LENTILS RECIPE – HOW TO COOK BELUGA LENTILS
From yumcookingrecipes.com
LENTILS INDIAN RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LENTILS BRAISED IN RED WINE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
BRAISED LENTILS – NICK STELLINO
From nickstellino.com
BRAISED FRENCH LENTILS RECIPE WITH RED WINE - GIVE IT SOME THYME
From giveitsomethyme.com
BRAISED LENTILS RECIPE - BBC FOOD
From bbc.co.uk
BELUGA LENTILS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BRAISED BLACK LENTILS RECIPE – HOW TO COOK BELUGA LENTILS
From realmomrecipes.com
BRAISED BLACK LENTILS RECIPE – HOW TO COOK BELUGA LENTILS
BRAISED BLACK LENTILS - BEANS AND PEAS - WORLDRECIPES.ORG
From worldrecipes.org
RECIPE: BRAISED BELUGA LENTILS WITH KALE & ROSEMARY - BLUE APRON
From blueapron.com
BRAISED BLACK LENTILS RECIPE - HOW TO COOK BELUGA LENTILS
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love