Ragout of Beluga Lentils from the James Beard House Recipe #374992
From Leite's Culinaria http://www.leitesculinaria.com/recipes/jbh/beluga_lentils.html
(by Brian Alberg
from Terra Mar Grille
Saybrook Point Inn & Spa
Saybrook, CT)
Beluga lentils are small, plump black lentils that are available in specialty gourmet stores. They have a delicate flavor and a slightly firmer texture than small, green French lentils. Though this dish was served alongside Brian Alberg's roasted baby chicken with foie gras stuffing, it is a simple, elegant accompaniment for a multitude of basic dishes. Our recipe tester served it with roasted cod and tomato sauce and was pleased with the way the lentils, fragrant with smoky bacon and herbs, paired with the sturdy baked fish. To increase the yield, simply double or triple the ingredients proportionately.
by Chef Gruyère
30 min | 10 min prep
SERVES 2 , 2 sides
- 2 ounces smoked bacon, diced
- 2 garlic cloves, thinly sliced
- 2 tablespoons finely diced fennel
- 2 tablespoons finely diced carrots
- 2 tablespoons finely diced shallots
- 1 tablespoon chopped thyme leaves
- 1/2 cup beluga lentils (Buy it)
- 1 1/2 cups chicken stock
- coarse salt
- fresh ground black pepper
- In a sauté pan or shallow saucepan, cook the bacon until all of the fat has rendered.
- Add the garlic, fennel, carrots, shallots, and thyme. Cook for about 2 minutes, until the vegetables are slightly softened.
- Add the lentils and cook, stirring, for about 1 minute, or until heated through.
- Add the chicken stock and simmer for 20 minutes, or until the lentils are tender. If the liquid evaporates before the lentils are fully cooked, add water in small increments.
- Check the seasoning, adding salt and pepper to taste. Serve warm.
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