Ragout of Beluga Lentils from the James Beard House
Indulge in the rich, earthy flavors of the "Ragout of Beluga Lentils from the James Beard House," a comforting and elegant dish that celebrates the natural beauty of black beluga lentils. This plant-based recipe combines the umami depth of caramelized tomato paste, aromatic herbs like thyme and bay leaf, and a medley of finely diced vegetables simmered in a savory vegetable broth. Perfectly tender lentils are the highlight, offering a velvety texture and a striking resemblance to caviar for a visually stunning presentation. Ready in under an hour, this dish is an ideal choice for a hearty, nutrient-packed dinner or as a sophisticated side. Garnished with fresh parsley for a pop of color and flavor, this ragout is a testament to the art of simple, wholesome cooking. Whether you're a lentil enthusiast or exploring their versatility for the first time, this recipe promises to impress with its robust and satisfying taste.
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Recipe Information
Ingredients
- 1 cup Black beluga lentils
- 2 tablespoons Olive oil
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 1 medium Onion, finely diced
- 2 Garlic cloves, minced
- 1 tablespoon Tomato paste
- 4 cups Vegetable broth
- 1 Bay leaf
- 3 Fresh thyme sprigs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Rinse the black beluga lentils under cold water and set aside.
In a medium pot, heat the olive oil over medium heat.
Add the diced carrot, celery, and onion to the pot. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the tomato paste to the pot, stirring to coat the vegetables. Cook for 1-2 minutes to deepen the flavor of the tomato paste.
Pour the vegetable broth into the pot and stir well. Add the rinsed lentils, bay leaf, and thyme sprigs.
Season the mixture with salt and ground black pepper, then bring it to a gentle boil.
Reduce the heat to low, cover the pot, and simmer the mixture for 25-30 minutes, or until the lentils are tender but not mushy. Stir occasionally to prevent sticking.
Once the lentils are cooked, remove the bay leaf and thyme sprigs from the pot.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Ladle the ragout into bowls and garnish with chopped fresh parsley before serving.
Enjoy your hearty Ragout of Beluga Lentils!
Nutrition Facts
Calories |
967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4812 mg | 209% | |
| Total Carbohydrate | 126.0 g | 46% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 30.2 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3490 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
