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Beluga Lentil
6 clove garlic
1 shallot
4 tablespoons olive oil
2 1/2 cups beluga lentils
5 cups water
1 bay leaf
1 large parsley sprig
1 teaspoon dry thyme
2 teaspoons salt
1 lemon, juice and zest
1/3 cup fresh basil, chopped
2 tablespoons parsley, minced
black pepper
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Saute garlic and shallots in 1 tablespoon oil
Add lentil, water, bay leaf, parsley, thyme. Bring to boil, then simmer until lentils are tender, 15-20 minutes.
Add salt and remove from heat
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