Ragout of Beluga Lentils from the James Beard House

READY IN: 30mins
SERVES: 2
YIELD: 2 sides
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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