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    You are in: Home / Recipes / Black Beluga Lentil Pilaf Recipe
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    Black Beluga Lentil Pilaf

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    Cookgirl's Note:

    No, silly, not fish roe! A recently discovered heirloom pulse I tried for the first time, beluga lentils are earthy and delicious; not mealy or dry textured! Once cooked, the lentils do look like caviar! Makes a good filling for tortillas, too! Recipe compliments of Westbrae Naturals (with just a few minor changes.)

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    Units: US | Metric


    1. 1
      Heat the olive oil in a large wide saucepan on medium heat.
    2. 2
      Add the onion, cumin seeds and rice and cook; about 8-10 minutes.
    3. 3
      Add the garlic; stirring for 1 minute longer.
    4. 4
      Pour in the broth and bring to a boil. Add salt to taste. Stir mixture, cover and reduce heat to low. Cook for about 20 minutes or until liquid is absorbed.
    5. 5
      Remove lid and stir in the lentils and the currants with the rice.
    6. 6
      Sprinkle with black pepper; garnish with parsley and lemon slices.
    7. 7
      Note: Serves four as a side dish or serves two as a main dish.

    Ratings & Reviews:


    Nutritional Facts for Black Beluga Lentil Pilaf

    Serving Size: 1 (193 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 675.0
    Calories from Fat 91
    Total Fat 10.2 g
    Saturated Fat 1.5 g
    Cholesterol 1.0 mg
    Sodium 366.2 mg
    Total Carbohydrate 113.2 g
    Dietary Fiber 35.3 g
    Sugars 9.2 g
    Protein 33.2 g

    The following items or measurements are not included:

    vegetable broth

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