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.

Chef John
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

500 calories; 14.3 g total fat; 16 mg cholesterol; 698 mg sodium. 68 g carbohydrates; 26.6 g protein; Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/25/2013
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 flavor was really good and I used a tarragon vinegar that I had on hand. I don't get much flavor our of parsley so I think I will try cilantro next time as well. Read More
(11)

Most helpful critical review

Rating: 1 stars
04/28/2019
Starting with vegetables and then adding lentils until they are cooked. Really? This way all the vegetables will melt due to the overcooking. Maybe one should consider to make a soup with recipe. No ways. Read More
51 Ratings
  • 5 star values: 41
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
03/25/2013
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 flavor was really good and I used a tarragon vinegar that I had on hand. I don't get much flavor our of parsley so I think I will try cilantro next time as well. Read More
(11)
Rating: 4 stars
03/25/2013
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 flavor was really good and I used a tarragon vinegar that I had on hand. I don't get much flavor our of parsley so I think I will try cilantro next time as well. Read More
(11)
Rating: 5 stars
03/06/2013
I used vegetable stock instead of chicken. Came out delicious. This is how im having black lentils from now on. Read More
(5)
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Rating: 5 stars
01/12/2015
This is quite delicious. The method works fine for brown or green lentils as well. Thanks for the recipe. Read More
(4)
Rating: 5 stars
06/07/2018
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. Read More
(3)
Rating: 4 stars
03/18/2014
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 and found this recipe for them. Who knew lentils could be tasty? I usually don't like lentils but this recipe is good. I didn't use the butter (trying to make it healthier) and did not have fresh thyme. I used a palm-full of dried thyme instead. I also added a bit more bouillon for flavor because I did not have the Champagne vinegar. Will be adding this recipe to my recipe box. Thanks Chef John! Read More
(3)
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Rating: 5 stars
07/13/2015
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 them in 1-cup portions in freezer bags. Read More
(3)
Rating: 5 stars
12/30/2014
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! Read More
(3)
Rating: 5 stars
09/14/2014
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 have now made it at least 4 times exactly to directions changing out the chicken stock for vege stock only...(I am a vegetarian.)It is not a hard recipe and comes out a winner every time! Even people who are not big lentil fans love it! Black lentils are nothing like other lentils and they hold their texture and absorb the flavor. I have served it with tofu steaks and a salad or with brown rice and a vegetable. Great as left overs! Read More
(3)
Rating: 5 stars
12/23/2013
Will become a standard. Read More
(2)
Rating: 1 stars
04/28/2019
Starting with vegetables and then adding lentils until they are cooked. Really? This way all the vegetables will melt due to the overcooking. Maybe one should consider to make a soup with recipe. No ways. Read More