Ingredients1 h servings 500
- 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.
- 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.
- 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.
Per Serving: 500 calories; 14.3 68 26.6 16 698 Full nutrition
ReviewsRead all reviews 29
I cooked these for at least 45 min with additional broth, and they still seemed too firm to me. I'm thinking that next time I should let the lentils soak in water overnight, perhaps. The flavo...
I used vegetable stock instead of chicken. Came out delicious. This is how im having black lentils from now on.
This is quite delicious. The method works fine for brown or green lentils as well. Thanks for the recipe.
I love to make a big batch of these to eat both hot and cold during the week. They are really great to bulk up a salad, or make a nice side dish at dinner. They also freeze really well, so I put...
I used plain old lentils and this still turned out delicious. I also omitted the champagne vinegar and used white wine vinegar in its place as it was all I had. I highly recommend this recipe!
WOW! I like lentils but I now LOVE black beluga lentils! Thanks Chef John! This is absolutely delicious! I agree with Diane M. You have to try this recipe to fall in love with this lentil dish. ...
I was wandering the Organic section at the grocery store today looking for something healthy and came across Black Caviar Lentils. They looked interesting so I thought I'd try them. I got home a...
So delicious! I found that it was delicious even without the vinegar and parsley. I really enjoyed the video tutorial as well :) This will be on my menu rotation from now on.