Ragout Of Beluga Lentils From The James Beard House Recipes
RAGOUT OF BELUGA LENTILS FROM THE JAMES BEARD HOUSE
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.
Provided by Chef Gruyegravere
Categories Lentil
Time 30m
Yield 2 sides, 2 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 293.4, Fat 14.3, SaturatedFat 4.5, Cholesterol 36.6, Sodium 923.3, Carbohydrate 20.8, Fiber 4.5, Sugar 4.1, Protein 20.1
LENTIL RAGOUT
From the local paper. Any lentil can be substituted for this dish. The green lentils hold their shape better. Haven't tried it yet, but it looks like the carrots may come out pretty crisp. I would probably cut them smaller and cook them longer, since I don't like crunchy cooked vegetables.
Provided by WI Cheesehead
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a 3-quart saucepan over medium heat, heat oil and cook onion and garlic together for 7 to 8 minutes.
- Add lentils, broth, parsley, oregano, thyme, salt and pepper to saucepan. Simmer 20 minutes.
- Slice turnips in half and cut carrots into 2-inch lengths. Cut green onions into 1-inch pieces.
- Add turnips and carrots to saucepan and cook 10 minutes.
- Add peas and green onions and cook for 5 minutes more.
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