Beluga Lentil Curry Food

BELUGA LENTIL CURRY

Steps:

• Heat the butter in a large heavy-bottomed saucepan over medium heat. Add the onion and cook until translucent, 6 to 7 minutes.
• Stir in the ginger peanut garlic paste, broth, and lentils, increase the heat to medium-high, and bring to a boil. Lower the heat to maintain a simmer, partially cover, and cook for about 25 minutes, until the lentils are tender.
• Stir in the Malabar spinach leaves until wilted. Ladle into bowls and garnish as you like.
• Place the ginger, garlic, and chilies in the bowl of a mortar and pestle and pound to a thick paste. Stir in the remaining ingredients and transfer to a jar, cover, and store in the refrigerator for up to 3 months.
• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• Use a vegetable peeler to remove the outer skin of the taro or ube and slice the flesh using a mandoline or sharp knife as thinly as possible for crisp chips. Place in a bowl and toss with the butter and salt.
• Place the slices on two prepared pans in a single layer. Bake for 10 minutes, then turn them over and bake for an additional 8 to 10 minutes. Taro chips are done when a toasted brown halo forms around the edges, and ube will darken considerably to a deep purple color. Remove from the oven and cool (they will crisp up as they sit). If any of the chips remain soft, return them to the oven for a few more minutes before serving. These chips can be prepared up to 2 days in advance; store in a paper bag in a cool, dry place.

RAGOUT OF BELUGA LENTILS FROM THE JAMES BEARD HOUSE

Steps:

• In a sauté pan or shallow saucepan, cook the bacon until all of the fat has rendered.
• Add the garlic, fennel, carrots, shallots, and thyme. Cook for about 2 minutes, until the vegetables are slightly softened.
• Add the lentils and cook, stirring, for about 1 minute, or until heated through.
• Add the chicken stock and simmer for 20 minutes, or until the lentils are tender. If the liquid evaporates before the lentils are fully cooked, add water in small increments.
• Check the seasoning, adding salt and pepper to taste. Serve warm.

BELUGA BLACK LENTIL SALAD

Steps:

• Rinse lentils under cold water and remove any small pebbles; drain. In a 4-quart pot over medium heat, add butter. When melted, add lentils and stir until well coated. Add curry powder, cayenne pepper and freshly ground black pepper; stir to combine. Pour in broth and partially cover; bring to a boil. Reduce heat to medium and cook until lentils are tender about 20 minutes. Remove from heat and transfer into a mixing bowl; cool to room temperature.
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• Meanwhile, make vinaigrette by whisking pomegranate molasses, olive oil and fresh squeezed lemon juice together; set aside.
• Add red pepper, tomatoes, green onions and avocado to the salad; gently toss to blend. Pour in vinaigrette and toss to coat. Either leave it at room temperature or chill for 1 hour. Just before serving, sprinkle with fresh chopped parsley. Makes 6 servings.

BELUGA LENTILS

Steps:

• Rinse the lentils, and pick through them to remove any small stones.
• Heat a medium saucepan over medium heat for 2 minutes. Swirl in 2 tablespoons olive oil and wait a minute. Add the onion, thyme, chile, 1 teaspoon salt, and a pinch of pepper. Cook the onion, stirring often, until soft and translucent, about 5 minutes.
• Add the lentils and 1 teaspoon salt. Cook about 2 minutes, stirring to coat the lentils in the oil and vegetables. Reduce the heat to low, and add the wine. Quickly add 6 cups water, and bring to a boil over high heat. Turn down the heat, and simmer 25 to 30 minutes, until the lentils are tender.
• Strain the lentils over a bowl. Toss them with the remaining 6 tablespoons olive oil, the basil sprigs, 1/2 teaspoon salt, and 1/3 cup of the cooking liquid. (Add more of the liquid if the lentils seem dry.) Taste for seasoning.