Prep 0 mins
Cook 30 mins
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.)
- 2 tablespoons extra virgin olive oil
- 1⁄2 cup onion, chopped
- 1 garlic clove, minced finely
- 1 teaspoon cumin seeds or 1⁄2 teaspoon cumin powder
- 1 cup basmati rice (I used brown basmati rice for added nutrition)
- 3 tablespoons dried currants or 3 tablespoons raisins
- 1 3⁄4 cups vegetable broth or 1 3⁄4 cups chicken broth
- salt, to taste
- 1 (15 ounce) canbeluga black lentils, rinsed and drained
- fresh ground black pepper
- fresh flat leaf parsley (to garnish)
- lemon slice
- Heat the olive oil in a large wide saucepan on medium heat.
- Add the onion, cumin seeds and rice and cook; about 8-10 minutes.
- Add the garlic; stirring for 1 minute longer.
- 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.
- Remove lid and stir in the lentils and the currants with the rice.
- Sprinkle with black pepper; garnish with parsley and lemon slices.
- Note: Serves four as a side dish or serves two as a main dish.