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Black Lentils With Fresh Herbs
A recipe for black Beluga lentils with fresh herbs. Black lentils have a nutty flavor it and is complimented with fresh parsley, rosemary, and thyme.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
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1
cup
black Beluga lentils
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2
tablespoons
olive oil
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1/2
medium onion
finely chopped
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1
dried red chili pod
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1
garlic clove
finely minced
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1
teaspoon
chopped fresh thyme
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1
teaspoon
salt
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1/2
teaspoon
fresh ground pepper
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4
cups
water
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2
tablespoons
chopped fresh herbs
parsley, rosemary, chives, and/or basil
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Sort through lentils to pick out any small stones or debris. Rinse lentils with cool water and drain.
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In a saucepan, heat the olive oil over medium heat.
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Add the onion and chili pod. Cook, stirring occasionally, until onions are softened and translucent.
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Add the garlic, thyme, salt, and pepper. Stir to combine and cook for 1 minute.
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Add the lentils and stir to coat with the oil. Cook for 2 minutes.
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Add the water and bring to a gentle boil. Reduce heat to low and simmer partially covered until lentils are tender, about 30 minutes.
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Drain lentils and transfer to a serving bowl. Remove and discard chili pod.
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Gently stir in the fresh herbs. Taste and adjust seasoning with additional salt and pepper if desired.
A recipe for black Beluga lentils with fresh herbs. Black lentils have a nutty flavor it and is complimented with fresh parsley, rosemary, and thyme.