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Black Beluga Lentil Pilaf

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.)

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@COOKGIRl
Contributor
@COOKGIRl
Contributor
"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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  1. COOKGIRl
    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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