The small black beluga lens is the fine sister of the more commonly used brown plate lens. One of its advantages is that it doesn’t overcook as quickly, so it keeps its nice shape.
In this example of the CHEFS’ CLASS, no smoke flavors were used. The lentils were gently simmered in salted water with a good dash of rice vinegar. Halfway through cooking, we added carrot slices for color.
Ingredients for 4 servings:
- 200 g lentils (100%)
- 70 ml rice vinegar (35%)
- 500 ml vegetable stock (250%)
- 30 g shallot brunoises (15%)
- 15g butter (7.5%)
- 200 g Greek yoghurt with 9-10% fat (100%)
- 50 g fresh coriander (25%)
- Spices:
- table salt to taste
- 1 tsp cumin
- 1 capsule of cardamom
- Chili sesame oil for drizzle
The procedure :
- Melt the butter in a large enough saucepan
- Add onion brunoises and sauté until translucent
- Rinse the lentils in cold water and then put them in the pot
- Deglaze with the vinegar and top up with the vegetable stock
- Close the pot with the lid
- Bring to a boil over medium-high heat, then reduce heat
- The lentils should now only simmer gently (approx. 85-90°C water temperature)
- After about 15 minutes, the lenses have absorbed most of the liquid
- Now add the cumin and the cardamom seeds from the broken pod
- Stir, cover and simmer on low heat for about 10 more minutes
- The lentils are done when they still have some bite and have not split open
(for noodles this would be called “al dente”) - Taste and arrange
- Arrange the unseasoned yoghurt on top
- Sprinkle chili sesame oil and finely chopped green coriander on top
The dish is ideal as a warm stand-alone, but can also be served cold as part of bowls and combined.
