Sentences with phrase «black beluga»

Rinsed lentils can be simmered for 25 minutes, if using small black beluga lentils or French du Puy.

14 ounces (400g) new potatoes 1/3 cup lentils (I used black beluga lentils here but de Puy / green lentils would be good too) 2 - 3 stalks curly green kale (or more if you want to make it more of a green salad) 1/4 cup freshly chopped flat leaf parsley

Working out of a postage - stamp - size space in a town house in Philadelphia's Washington Square West neighborhood, he serves dishes like a bloody beet steak with yogurt, pan drippings, aged balsamic and bull's blood and Rettland Farm pork loin with black beluga lentils, tasso ham and celery.

1 cup black beluga lentil 2 1/2 cups vegetable broth 1 avocado, cubed juice from 1 lemon 2 TS olive oil 2 TS balsamic vinegar 1 TS agave nectar

I had every intention of making good old bean soup with my leftover ham, but when I saw these gorgeous black Beluga Lentils I switched my plans on the spot.

A healthier cobb salad served vegetarian over wonderful black beluga lentils is incredibly tasty and...

Protein - and fiber - rich black beluga lentils make this salad totally satisfying.

Warm spices, tender sweet potato, chewy black beluga lentils, shaved fennel, a dollop honey and a few tablespoons of sauerkraut.

Not one to miss out on an opportunity to add fresh vegetables, I assembled black Beluga lentils, fresh veggies, spices, and smoked salt and pepper for a salsa - style relish.

These adorably delicious little black beluga lentils are local to our state but are impossibly hard to find, even in Seattle.

We tossed in some cooked black beluga lentils with the leftovers last night for some added protein and it was amazing.

Packed with nutrients, color and texture, this salad features black beluga lentils, ripe peaches, crunchy pecans, tangy Peppadew peppers and fresh arugula all dressed in a tarragon mustard vinaigrette.

Protein - packed black beluga lentils are tossed with herbs, then spooned on crispy toasts topped with crème fraîche and pickled peaches to create this eye - appealing starter course.

They feature a slow cooked onion confit situation, which gets cooked into a mega-flavorful black beluga or French lentil brew, spiked with balsamic, bay leaf, and thyme.

I've found that peppery green Le Puy lentils from France, hold their shape nicely, as do black beluga lentils.

2 cups black beluga lentils (or green French lentils), picked over and rinsed 1 tablespoon extra virgin olive oil 1 large onion, chopped 1 teaspoon fine - grain sea salt 1 28 - ounce can crushed tomatoes 2 cups water 3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped

I had every intention of making good old bean soup with my leftover ham, but when I saw these gorgeous black Beluga...

Instead of the usual brown lentil I decided to make this with black beluga lentil.

For instance, black beluga lentils hold their shape during cooking, making them ideal for salads, grain bowls and side dishes.

black beluga lentils 1 sweet baguette, sliced thinly into 1 / 6th - inch rounds 1/3 cup extra-virgin olive oil or melted clarified butter 1/2 t. fine - grain sea salt 8 ounces spreadable goat cheese a small splash of milk 3 - 4 large cloves of garlic 2 big bunches of chives more salt to taste

Last month I brought back a one pound bag of jet - black beluga lentils from Los Angeles, and until yesterday they sat on the back corner of my desk.

Black Beluga Lentil Salad Black beluga lentils are something you simply must try if you're a fan of lentils, and even if you're new to the whole lentil scene.

The recipe was also a great excuse to use my favorite lentil, the black beluga lentil.

-LSB-...] Anasazi beans, or flageolet beans, or even French du Puy or black beluga lentils.

You can certainly use brown if you prefer, and black beluga lentils would work well too.

I've found that French green lentils and black beluga lentils hold their shape nicely - they don't go to mush in the pot.

I -LCB- heart -RCB- lentils, and I love to use my favorite lentil, the black beluga lentil, for dishes like one.

French du Puy and black beluga lentils are sturdier versions that hold up to long simmering turns on the stove, and are also amazing additions to green salads, even long after soup season ends.

Or, even faster - cooking, black beluga lentils, which are fabulous in salads.

Black beluga lentils are small, shiny black when cooked - resembling caviar.

This has become one of my favorite crostini recipes - goat cheese, black beluga lentils, and chives on garlic - rubbed crostini.

French lentils or black beluga lentils are both great choices here because they retain their shape.

I find that the black beluga lentils work interchangeably with the puy lentils called for in the recipe.

I'm personally a fan of the green / french / puy and black beluga lentils.