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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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