1/1 Photo of Ragout of Beluga Lentils from the James Beard House
Chef Gruyère's Note:
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.
My Private Note
Units: US | Metric
- 1In a sauté pan or shallow saucepan, cook the bacon until all of the fat has rendered.
- 2Add the garlic, fennel, carrots, shallots, and thyme. Cook for about 2 minutes, until the vegetables are slightly softened.
- 3Add the lentils and cook, stirring, for about 1 minute, or until heated through.
- 4Add 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.
- 5Check the seasoning, adding salt and pepper to taste. Serve warm.
Browse Our Top Lentil Recipes
You Might Also Like...View All Lentil Recipes
Nutritional Facts for Ragout of Beluga Lentils from the James Beard House
Serving Size: 1 (294 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 293.3
- Calories from Fat 128
- Total Fat 14.2 g
- Saturated Fat 4.5 g
- Cholesterol 36.5 mg
- Sodium 923.3 mg
- Total Carbohydrate 20.8 g
- Dietary Fiber 4.5 g
- Sugars 4.1 g
- Protein 20.1 g