I’ve been looking for the right time and place to make beluga lentils. They’re so elegant and different from brown lentils or even French lentils. Unlike red lentils, which lose their color, if you don’t overcook beluga lentils, they retain their characteristic shape and black color. So, watch closely to get them done enough to enjoy eating but not so done that they have no texture. You’ll be glad you did.
BELUGA LENTILS
Servings 0
Ingredients
- ½ teaspoon coriander seeds crushed
- ½ teaspoon cumin seeds crushed
- ½ teaspoon mustard seeds
- 2 tablespoons olive oil or less
- 1 small onion finely chopped
- 2 cloves garlic finely chopped
- 1 cup black beluga lentils
- 3 cups low-sodium vegetable broth or chicken broth or beef broth, if that's what you have available
- 1 teaspoon lemon juice
- Kosher salt freshly ground black pepper
- 1 cup plain Greek yogurt
- ¼ cup fresh mint leaves thinly sliced
Instructions
- Stir coriander, cumin, mustard seeds, and 2 Tbsp. oil in a medium saucepan over medium-high heat until sizzling, about 1 minute. Add onion and garlic; cook, stirring often, until just softened, about 5 minutes. Add lentils and 3 cups broth; bring to a boil. Reduce heat and simmer, partially covered, adding broth as needed to keep lentils covered, until lentils are soft, 30–40 minutes. Stir in lemon juice; season with salt and pepper.
- Transfer lentils to a large bowl and top with yogurt. Season with salt and pepper, drizzle with oil (or not - I didn't), and top with mint.
- DO AHEAD: Lentils can be cooked 2 days ahead. Let cool; cover and chill.