Best 2 Ragout Of Beluga Lentils From The James Beard House Recipes

"Ragout of Beluga Lentils from the James Beard House" is a delectable dish that combines the earthy flavors of beluga lentils with a variety of fresh vegetables and herbs. This hearty and flavorful stew is perfect for a comforting meal on a chilly day. With its vibrant colors and textures, this ragout is sure to impress your dinner guests. The James Beard House, known for its culinary excellence, has created this mouthwatering recipe that is both easy to make and packed with flavor.

Here are our top 2 tried and tested recipes!

RAGOUT OF BELUGA LENTILS FROM THE JAMES BEARD HOUSE

Ragout of Beluga Lentils from the James Beard House image

From Leite's Culinaria http://www.leitesculinaria.com/recipes/jbh/beluga_lentils.html (by Brian Alberg from Terra Mar Grille Saybrook Point Inn & Spa Saybrook, CT) Beluga lentils are small, plump black lentils that are available in specialty gourmet stores. They have a delicate flavor and a slightly firmer texture than small, green French lentils. Though this dish was served alongside Brian Alberg's roasted baby chicken with foie gras stuffing, it is a simple, elegant accompaniment for a multitude of basic dishes. Our recipe tester served it with roasted cod and tomato sauce and was pleased with the way the lentils, fragrant with smoky bacon and herbs, paired with the sturdy baked fish. To increase the yield, simply double or triple the ingredients proportionately.

Provided by Chef Gruyegravere

Categories Lentil

Time 30m

Yield 2 sides, 2 serving(s)

Number Of Ingredients 10

Ingredients

2 ounces smoked bacon, diced
2 garlic cloves, thinly sliced
2 tablespoons finely diced fennel
2 tablespoons finely diced carrots
2 tablespoons finely diced shallots
1 tablespoon chopped thyme leaves
1/2 cup beluga lentils (Buy it)
1 1/2 cups chicken stock
coarse salt
fresh ground black pepper

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.

Nutrition Facts : Calories 293.4, Fat 14.3, SaturatedFat 4.5, Cholesterol 36.6, Sodium 923.3, Carbohydrate 20.8, Fiber 4.5, Sugar 4.1, Protein 20.1

LENTIL RAGOUT

Lentil Ragout image

From the local paper. Any lentil can be substituted for this dish. The green lentils hold their shape better. Haven't tried it yet, but it looks like the carrots may come out pretty crisp. I would probably cut them smaller and cook them longer, since I don't like crunchy cooked vegetables.

Provided by WI Cheesehead

Categories Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 onions, diced
4 garlic cloves, minced
2 cups green lentils, washed and drained
4 cups vegetable broth or 4 cups water
1/2 cup fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon coarse salt
1/2 teaspoon pepper
12 baby turnips, about 1 1/2 inches in diameter
12 small carrots
6 green onions
2 cups shelled peas or 2 cups frozen peas

Steps:

In a 3-quart saucepan over medium heat, heat oil and cook onion and garlic together for 7 to 8 minutes.
Add lentils, broth, parsley, oregano, thyme, salt and pepper to saucepan. Simmer 20 minutes.
Slice turnips in half and cut carrots into 2-inch lengths. Cut green onions into 1-inch pieces.
Add turnips and carrots to saucepan and cook 10 minutes.
Add peas and green onions and cook for 5 minutes more.

Tips:

To save time, use pre-cooked lentils. You can also cook them yourself by simmering them in water for about 20 minutes, or until tender.
If you don't have any red wine on hand, you can use white wine or even chicken broth in its place.
Feel free to add other vegetables to the ragout, such as carrots, celery, or mushrooms.
Serve the ragout over rice, pasta, or mashed potatoes.
To make a vegetarian version of the ragout, omit the pancetta and use vegetable broth instead of chicken broth.

Conclusion:

A hearty and flavorful dish, ragout of beluga lentils is a perfect meal for a cold winter night. With its combination of lentils, vegetables, and pancetta, the ragout is packed with flavor and nutrients. It's also a relatively easy dish to make, making it a great option for busy weeknights. Serve the ragout over rice, pasta, or mashed potatoes, and enjoy!

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