Ragout Of Beluga Lentils From The James Beard House Food

RAGOUT OF BELUGA LENTILS FROM THE JAMES BEARD HOUSE

Ragout of Beluga Lentils from the James Beard House image

From Leite's Culinaria http://www.leitesculinaria.com/recipes/jbh/beluga_lentils.html (by Brian Alberg from Terra Mar Grille Saybrook Point Inn & Spa Saybrook, CT) Beluga lentils are small, plump black lentils that are available in specialty gourmet stores. They have a delicate flavor and a slightly firmer texture than small, green French lentils. Though this dish was served alongside Brian Alberg's roasted baby chicken with foie gras stuffing, it is a simple, elegant accompaniment for a multitude of basic dishes. Our recipe tester served it with roasted cod and tomato sauce and was pleased with the way the lentils, fragrant with smoky bacon and herbs, paired with the sturdy baked fish. To increase the yield, simply double or triple the ingredients proportionately.

Provided by Chef Gruyegravere

Categories Lentil

Time 30m

Yield 2 sides, 2 serving(s)

Number Of Ingredients 10

Ingredients

2 ounces smoked bacon, diced
2 garlic cloves, thinly sliced
2 tablespoons finely diced fennel
2 tablespoons finely diced carrots
2 tablespoons finely diced shallots
1 tablespoon chopped thyme leaves
1/2 cup beluga lentils (Buy it)
1 1/2 cups chicken stock
coarse salt
fresh ground black pepper

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.

Nutrition Facts : Calories 293.4, Fat 14.3, SaturatedFat 4.5, Cholesterol 36.6, Sodium 923.3, Carbohydrate 20.8, Fiber 4.5, Sugar 4.1, Protein 20.1

BELUGA LENTILS

Beluga Lentils image

These tiny black lentils are named for their resemblance to caviar.

Number Of Ingredients 8

Ingredients

1 1/2 cups beluga lentils (see Sources)
1/2 cup extra-virgin olive oil
1/2 cup diced white onion
1 teaspoon thyme leaves
1 chile de árbol
1/4 cup red wine
3 sprigs basil
Kosher salt and freshly ground black pepper

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.

EXOTIC SPROUTED FERMENTED BLACK BELUGA LENTILS

Exotic Sprouted Fermented Black Beluga Lentils image

These lentils are fermented into a Spicy South Eastern Asian delite. Sprouting lentils are much easier to digest and you will also be able to assimilate more nutrients. "The process of germination not only produces vitamin C, but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases vitamin B content, especially B2, B5, and B6. Carotene increases dramatically-sometimes even eightfold." Sally Fallon, Nourishing Traditions. Top salad, sandwich or eggs with the lentils, eat as is or place in soup just before serving. Try making spicy dosa with these.... Or add to home made bread dough for an exoctic flavor. In the photo I used Kraut source as my fermentation vessel but a Fido jar will work great.

Provided by Rita1652

Categories No Cook

Time P10D

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 -2 cup beluga lentils (any organic lentil will do)
1 1/2 teaspoons salt
1 teaspoon curry powder, your favorite
1/2 teaspoon ground cumin
1/2 inch piece gingerroot, minced
1/2 inch piece turmeric, minced
1 fermented garlic clove, minced, plus
1 tablespoon of its brine
1 kaffir lime leaf
1 kaffir lime, zest of
2 scallions, sliced

Steps:

Fill a mason jar with the lentils, and then cover with slightly warm filtered water ( 1 tablespoon whey can be adding to the water) overnight. On the top you place a sprouting screen screwed into the lid. In the morning you drain and rinse it (doing so right through the screen), and then you invert your jar at an angle, allowing it to drain and air to circulate within your jar. Then all you have to do is rinse 2-3 times per day, and your seeds will turn into sprouts.
Place everything but the lentils in a quart size jar and shake to blend.
Add the lentils and give another shake to blend. be sure to leave head room.
Rest on countertop out of light for 4-7 days. It will bubble up. Make sure to top a weight on it to keep submerged. You may want to place the jar in a bowl to prevent spills. It will/can overflow from the bubbling from fermentation.
When ready to your liking place in refrigerator and chill a couple more days.
Enjoy!

Nutrition Facts : Calories 42.4, Fat 0.2, Sodium 583.4, Carbohydrate 7.5, Fiber 2.9, Sugar 0.7, Protein 3.2

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