Black Beluga Lentils
These Black Beluga Lentils caught my eye awhile back when I was at The Cookbook Co. for a cooking lesson. They have a lovely store up front filled with specialty items. I love caviar and I love lentils so I knew I couldn’t go wrong. They only resemble Beluga as they are small, round and black.
I wanted to make them vegetarian or even vegan but for some reason, I was really drawn to put bacon with them, so I did!! After two bites Amber was asking if there were any more than the bowl she had. She loved them, which makes me happy as she is a very adventuresome healthy eater and always has been. Lentils are a great way to get your protein so we usually just pair them with a nice big green salad.
2 thick slab slices of bacon, cut into lardons
2 Tbsp. olive oil
3 shallots, finely diced
2 cloves of garlic, minced
3 carrots, small diced
2 stalks celery, small diced
4 sprigs of oregano, chopped
Salt and pepper to taste
1 cup of dried beluga lentils, rinsed well and picked over
2 1/2 cups chicken broth
Parsley for garnish
Saute bacon until crisp in a large pan. Remove and drain off fat. Add the oil and saute the shallot, garlic, carrots, and celery until tender.
Then add the oregano and saute 1 min.
Make sure to salt and pepper to taste. Add the lentils and chicken broth, cover and cook simmering until the broth has been absorbed and the lentils are tender about 30 min.
Add the bacon back in and stir to heat. Garnish with parsley.