Braised Black Lentils

Braised Black Lentils

Side Dish Beans and Peas

Braised black lentils, also known as beluga lentils, since they resemble the most prized of all caviar varieties, make up one of my favorite side dishes.

Servings per recipe: 2
Calories per serving: 500
Preparation time: 15m
Total cooking time: 1h


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • salt to taste
  • 6 sprigs fresh thyme
  • ground black pepper to taste
  • 1 cup beluga lentils
  • 1 3/4 cups chicken stock
  • 1 tablespoon champagne vinegar
  • 2 tablespoons chopped Italian parsley


  • 1   Melt butter in olive oil over medium heat in a saucepan. Cook and stir onion, carrot, celery, and salt until vegetables are softened and onion is translucent, about 10 minutes.
  • 2   Reduce heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer.
  • 3   Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat and discard thyme stems. Stir in champagne vinegar and parsley. Season with salt and pepper to taste.

Nutrion facts:

Total Fat 14.3g 22%
    Saturated Fat 5.0g  
Cholesterol 16mg 5%
Sodium 698mg 28%
Potassium 1210mg 34%
Total Carbohydrates 68g 22%
Dietary Fiber 31.8g 127%
Protein 26.6g 53%
Sugars 6g  
Vitamin A 6316IU  
Vitamin C 17mg  
Calcium 106mg  
Iron 8mg  
Thiamin 1mg  
Niacin 7mg  
Vitamin B6 1mg  
Magnesium 133mg  
Folate 491mcg