Beluga Lentils

Beluga Lentils

Beluga Lentils

Beluga lentils

Here are the Beluga lentils that I served with my salmon last night.  I can’t always find these so when I come across these I grab up a few packs of them so I will have them on hand.  They do have a similar flavor to the brown lentils but they also have their own distinct flavor and texture.  I cook them the same way that I cook the brown lentils so the recipe below is basically the same as my “Stewed Lentil” recipe.

Ingredients Lists:


1 – 16 0z bag of dried Beluga lentils

1/4 cup olive oil

1 medium onion, chopped fine

1 TBS chopped fresh garlic (about 5 cloves)

1/2 cup white wine

2 quarts chicken stock (plus more, if you don’t have more chicken stock just add a little    water).

1 tsp kosher salt

1 tsp coarse ground black pepper

2 chicken bullion cubes

1 tsp dried parsley

1 tsp dried thyme

1 tsp dried onion powder

1 tsp dried garlic powder

pinch of red pepper flakes

Bouquet garni of 2 rosemary sprigs, 3 thyme sprigs, 3 oregano sprigs

3 bay leaves

Heat the olive oil in a medium stock pot over high heat.  Saute the onions over high heat for about 5 minutes.  Add the garlic, saute for another minute, stirring consistantly so that the garlic doesn’t burn.  Pour in the wine!…  Let this go for about a minute.  Add in the dried lentils and continually stir for another minute.  Add in the chicken stock

,2 quarts,  and bring this up to a boil.  Reduce the heat to low and add in all of the seasonings.  Everything all the way down to the bouquet garni.  Bring it back up to a slow boil then reduce again to a medium heat.  Cook on medium low for 45 minutes.  You will have to add some liquid during the cooking process.  I added as much as two cups or more…you don’t want it to get too thick.  Taste to adjust seasonings… I don’t think you will have to.   Remove bouquet garni, bay leaves, and Enjoy!!!


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