From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Black Lentils Recipe
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Instructions
1
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In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the chopped onions, carrots, and celery to the pot and sauté them until they become fragrant and slightly softened, usually around 5 minutes.
2
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Once the vegetables have softened, add the rinsed black lentils to the pot. Stir them together with the vegetables, ensuring they are evenly distributed. Pour in the 3 ½ cups of broth, whether chicken or vegetable, to cover the lentils and vegetables. Drop in the bay leaf and the sprigs of thyme and oregano.
3
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Bring the pot to a gentle boil, then reduce the heat to a simmer. Allow the lentils to cook for approximately 20-30 minutes or until they reach the desired level of tenderness.
4
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Remove the pot from heat. Discard the bay leaf and thyme sprigs.
5
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Stir in a tablespoon of balsamic vinegar
My Calorie Intake
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Tips & Tricks (5)
- Lentil Sorting Magic 🧐Always sort and rinse black lentils before cooking to remove any small stones or debris, ensuring a pristine final dish.
- Liquid Ratio Perfection 💧Use a 3:1 liquid-to-lentil ratio for perfectly tender black lentils that maintain their signature toothsome texture.
- Aromatic Base Layering 🧅Sauté your mirepoix (onions, carrots, celery) until they're deeply caramelized to build a rich, complex flavor foundation for the lentils.
- Bay Leaf Brilliance 🍃Add the bay leaf early in the cooking process and remove it just before serving to impart a subtle, sophisticated depth of flavor.
- Balsamic Finishing Flourish 🥄Drizzle high-quality balsamic vinegar just before serving to add a bright, tangy complexity that elevates the entire dish.
Recipe Facts
Diet at a Glance
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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