Ragout Of Beluga Lentils From The James Beard House Recipes

RAGOUT OF BELUGA LENTILS FROM THE JAMES BEARD HOUSE

Steps:

• 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.

BELUGA LENTILS

Steps:

• Rinse the lentils, and pick through them to remove any small stones.
• Heat a medium saucepan over medium heat for 2 minutes. Swirl in 2 tablespoons olive oil and wait a minute. Add the onion, thyme, chile, 1 teaspoon salt, and a pinch of pepper. Cook the onion, stirring often, until soft and translucent, about 5 minutes.
• Add the lentils and 1 teaspoon salt. Cook about 2 minutes, stirring to coat the lentils in the oil and vegetables. Reduce the heat to low, and add the wine. Quickly add 6 cups water, and bring to a boil over high heat. Turn down the heat, and simmer 25 to 30 minutes, until the lentils are tender.
• Strain the lentils over a bowl. Toss them with the remaining 6 tablespoons olive oil, the basil sprigs, 1/2 teaspoon salt, and 1/3 cup of the cooking liquid. (Add more of the liquid if the lentils seem dry.) Taste for seasoning.