These black heirloom lenitls are delicate in taste and size. Originating in the Middle East, Black lentils are now farmed in the western U.S. To enjoy their distinctive flavor, serve simply in soups, salads and side dishes.
- Surfas Product
- 16 oz / 454 g
Black Beluga Lentils with Thyme
- 1 cup Black Beluga lentils
- 3 tbsp. olive oil
- ½ onion, finely chopped
- 1 tsp. thyme
- 1 dried red chili pod
- salt and pepper to taste
- 2 tbsp. fresh herbs of choice: flat-leaf parsley, basil, or chives, finely chopped
- Sort lentils, rinse with cool water and drain. In saucepan, heat 2 tbsp. oil over medium heat. Add onion, thyme, chili, salt and pepper. Cook onion stirring often, until soft, about 5 minutes. Add lentils and cook 2 minutes more, stirring to coat lentils in the oil. Add 4 cups water, and bring to simmer. Cook 30-40 minutes until lentils are tender.
- Drain excess liquid and transfer lentils to serving bowl. Drizzle remaining olive oil, add salt and pepper to taste and sprinkle with fresh herbs, mixing lightly with two spoons.