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Black Lentils with Fresh Herbs | Magnolia Days

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.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Renee

Ingredients

  • 1 cup black Beluga lentils
  • 2 tablespoons olive oil
  • 1/2 medium onion finely chopped
  • 1 dried red chili pod
  • 1 garlic clove finely minced
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 4 cups water
  • 2 tablespoons chopped fresh herbs parsley, rosemary, chives, and/or basil

Instructions

  1. Sort through lentils to pick out any small stones or debris. Rinse lentils with cool water and drain.
  2. In a saucepan, heat the olive oil over medium heat.
  3. Add the onion and chili pod. Cook, stirring occasionally, until onions are softened and translucent.
  4. Add the garlic, thyme, salt, and pepper. Stir to combine and cook for 1 minute.
  5. Add the lentils and stir to coat with the oil. Cook for 2 minutes.
  6. Add the water and bring to a gentle boil. Reduce heat to low and simmer partially covered until lentils are tender, about 30 minutes.
  7. Drain lentils and transfer to a serving bowl. Remove and discard chili pod.
  8. Gently stir in the fresh herbs. Taste and adjust seasoning with additional salt and pepper if desired.

Recipe Notes

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.