Ragout of Beluga Lentils from the James Beard House

Name: Ragout of Beluga Lentils from the James Beard House
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 sides, 2 serving(s)
Ingredients: 2 ounces smoked bacon, diced; 2 garlic cloves, thinly sliced; 2 tablespoons finely diced fennel; 2 tablespoons finely diced carrots; 2 tablespoons finely diced shallots; 1 tablespoon chopped thyme leaves; 1/2 cup beluga lentils (Buy it); 1 1/2 cups chicken stock; coarse salt; fresh ground black pepper

Submitted by Chef Gruyegravere

"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."

Download

photo by ChefLee

Ready In:: 30mins
Ingredients:: 10
Yields:: 2 sides
Serves:: 2

ingredients

2 ounces smoked bacon, diced
2 garlic cloves, thinly sliced
2 tablespoons finely diced fennel
2 tablespoons finely diced carrots
2 tablespoons finely diced shallots
1 tablespoon chopped thyme leaves
¹⁄₂ cup beluga lentils (Buy it)
1 ¹⁄₂ cups chicken stock
coarse salt
fresh ground black pepper

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

This is delicious, even though I used French lentils instead of the Beluga variety. I mixed the ragout with orzo, and my family loved it. Next time, I think I will cook the bacon slices, then dice them. I found dicing the raw bacon to be tedious. Overall, though, this is an excellent dish.

tednjoc
Oh my goodness!! No wonder they call these the caviar of lentils, not only do they look like caviar, they taste so wonderful!!! The black lentils are more meaty and flavorful and with these ingredients they are just enhanced even more!!! This is really a spectacular dish!!! Thanks so much for posting, will make again!!!!

ChefLee