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Beluga Lentil

2 clove garlic

1/2 shallot, finely chopped

2 tablespoons olive oil

1 1/2 cups beluga lentils

Chicken broth or water to cover + 1"

1 bay leaf

aa few parsley sprig, chopped

1/2 teaspoon dry thyme

1 teaspoons salt

juice from 1/2 lemon and zest

3 tablespoons fresh basil, chopped

pepper

Salt​​​

Saute garlic and shallots in 1 tablespoon oil

Add lentil, water, bay leaf, parsley, thyme. Bring to boil, then simmer until lentils are tender, 20-25 minutes.

Add salt and remove from heat

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Note: in the original recipe very tiny cubes of carrots and very small pieces of celery can be added and cooked with the lentils, but I do not do that as I like the shiny black color of the cooked lentils.​

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lentil beluga.jpg
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