beluga lentil stew

I love beluga lentils. I love the texture and the flavor, and they’re gorgeous. These little black pearls get their name because they resemble caviar.

 Unlike some other lentils, they hold their shape when cooked.

This vegetarian black lentil stew looks impressive enough to serve to company. Paired with a salad and some good bread, it’s a meal in itself. One of the ways I like to serve it is with these Farçous (Swiss Chard Pancakes) Tonight, I’m making this recipe as part of my menu for Parasha Toldot.

Note: It’s best not to salt beans until after they’re cooked, or their skins can become tough.

Ingredients:

• 3 tablespoons extra–virgin olive oil

• 2 cups onions, small dice

• 1 cup celery, small dice, plus chopped celery leaves for garnish

• 1 cup carrots, small dice

• 2 garlic cloves, minced

• 4 cups (or more) broth–vegetable broth, chicken broth, or no-chicken broth

• 1 1/4 cups black beluga lentils, rinsed and drained

• 2 cups grape tomatoes, quartered

• 1 large sweet potato, small dice

• a few sprigs of fresh thyme

• a swirl of good balsamic vinegar

• one egg, sunny side up, per serving (optional)

Method:

• Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic.

• Sauté until vegetables soften and then begin to brown, about 15 minutes.

• Add 4 cups broth, lentils, thyme, sweet potato, and tomatoes and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.

• Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls.

• Top each bowl with a sunny-side-up egg, if desired.

• Garnish with celery leaves.