My mother used to ask us what we wanted for supper when we were young whenever my parents went to an adult-only event. The majority of the time, we chose pooris and shahi paneer. My mum was always willing to help out. The dish is listed below. It is a lovely treat because it is quite rich.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 2 |
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup diced onion
- ½ cup diced carrot
- ½ cup diced celery
- salt to taste
- 6 sprigs fresh thyme
- ground black pepper to taste
- 1 cup beluga lentils
- 1 ¾ cups chicken stock
- 2 tablespoons chopped Italian parsley
- 1 tablespoon Champagne vinegar
Instructions
- Heat butter and olive oil in a saucepan over medium heat. Add onion, carrot, celery, and salt; cook and stir until vegetables are softened and onion is translucent, about 10 minutes.
- Reduce the heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer. Cover and cook, checking occasionally, until lentils are tender and have absorbed all the liquid, about 35 minutes.
- Remove from the heat and discard thyme stems. Stir in parsley and vinegar. Season with salt and pepper as needed.
Nutrition Facts
| Calories | 500 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 32 g |
| Protein | 27 g |
| Saturated Fat | 5 g |
| Sodium | 698 mg |
| Sugars | 6 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Would give more stars if they let me! Exactly as written, this recipe may be my favorite recipe of all time. Last night I was out of beluga lentils and short on time. Used regular brown lentils and cooked for 6 minutes in my instant pot, followed by a 10 minute natural release, then let the pressure out. The lentils weren’t as firm as the beluga lentils, but it was as delicious as always anyway! It is worth going to the effort of finding champagne vinegar. I’ve made it with other vinegars and it’s good, but not flat out amazing.
I diced up 4 oz of bacon and rendered it before sauteing the vege. Love bacon.
Really good! These taste just like my mom’s lentils. Regarding the comment about excessive cooking time, lentils and beans may not cook properly if there is any acid. Add the vinegar after cooking, as the instructions direct, and the lentils should cook properly in the time expected.
I created an account just to be able to review this recipe. That’s how much I love it! I’ve made it twice and the only change I made was soaking my lentils over night. I only did that because I like my lentils on the softer/mushier side. This recipe is quick, easy and delicious. Definitely recommend it!
Used regular lentils, veg stock, added a touch of ground cumin and red chili powder for some kick. A great side!
I cooked it on medium for 20 mins first, then covered it for teh last 20 mins. I added bell pepper, used 1:1.75 beans to stock ratio with home made stock from smoked chicken and pork rib bones that were BBQd for 6 hours, then simmered with veggie bits for 24 hours … also Tony Chachere’s seasoning, garlic powder and onion powder. I am growing tons of herbs in my yard, and have a special lemon thyme hybrid I added. I added 3x the amount of thyme for flavor. My family is pretty stoked! Served with garlic coconut rice , and tikka masla chicken on the side. Substituted the vinegar for LIME and CHILI to go with the coconut and chicken.. a little improve, hey hey!
This is great! I can’t believe I’m eating lentils and they are so good. Fun to make too. When the lentils get mixed with the oil they are simply beautiful.
I loved the recipe! This was my first time cooking black lentils. I added fresh Winter Savory as I have it growing in my garden. Of all the types of lentils available these are my favorite.
Fabulous and the tbl of vinegar at the end is the icing on the cake! Served it with roasted salmon with at pesto crust.
Loved the results from this recipe! The lentils are delicious. I have made it twice now!
Delicious, as written. I used vegetable stock and white wine vinegar (didn’t have champagne vinegar on hand). Paired it with celery root puree and seared scallops for an elegant and earthy entree.
How can something this simple be so delicious? This is why I love Chef John’s recipes. I served it over white rice and mixed in leftover fajita chicken thigh cubes. Perfect lunch. Highly recommend.
This is extremely excellent. I will rely on this forever.
I have never heard of beluga lentils before and actually had to order them off Amazon. Boy am I glad I did! I am vegan so I made the obvious substitutes. Before this, I never really cared much for lentils, but now I’m hooked. I substituted rice vinegar for champagne vinegar because that is what I had on hand. This recipe is a keeper!
Excellent recipe. Worth the effort!
Yum. My guests (both vegetarians and omnivores) loved this. No leftovers; will make four (8) servings for Christmas. Thank you for another delicious recipe. I used proseco wine vinegar, was delicious.
I saw the 5* reviews and watched the video. I wasn’t expecting anything special; but BOY was I wrong. I served it as a main with a side of roast pumpkin and this actually turned a fantastic dish into a superb one. I followed the recipe exactly (except I omitted the butter for a vegan version) and I replaced the parsley at the end with oregano and basil, as I had those fresh on hand. The thyme worked superbly during the cooking phase and the vinegar is a most. I chose apple cider vinegar this time. Next time I am trying this is a base for a “Vegan Shepard’s Pie” as I think this would work superbly for that. So pleased I found this wonderful dish.
This is the first time I cooked with lentils, now I am a fan! Doubled the recipe so I had extra. Added chicken broth to the extras the next day to make lentil soup, also delicious.
I think these turned out well with a generous amount of salt — garlic salt, onion salt, nature’s seasoning, cajun seasoning… all worked well in this. Next time I wonder if a little bit of chopped up bacon wouldn’t also go well with it… I didn’t have the champagne vinegar so I tried with rice vingear and a little lemon juice (I couldn’t decide) — it didn’t seem to significantly change the flavor too much. I also had to cook extra time to make the beans a little softer, but to each their own.
Easy, quick, and healthy. I like it hot or cold, as a salad.
Flavorful and hearty. I served this with duck and it made the perfect side dish.