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Beluga Lentils with Pomegranate Dressing

Beluga Lentils with Pomegranate SauceBeluga lentils are small and have a stunning black color. When cooked, they do not become as mushy as other varieties of lentils

1 cup Beluga lentils
2 bay leaves
2 cups (16oz) pomegranate juice
1/2 cup apple cider vinegar
1/3 cup chopped shallot
1 1/2 Tbsp unsalted butter

Bring lentils to a boil in 2 1/2 cups water. Turn heat to medium and simmer about 20 minutes, until lentils are tender but not mushy. When you bite into one it should still be slightly firm. Drain out any remaining water and remove bay leaves.

While lentils are cooking, bring pomegranate juice, vinegar and shallot to a gentle boil for 15-20 minutes until the sauce has reduced to approximately 1 cup of liquid. Strain out the shallot then bring sauce back to a low simmer. Add butter, stirring as it melts. Simmer another 3-5 minutes until you have approximately 1/2 cup of sauce. The texture will be silky but not overly thick.

Mix sauce into lentils. Salt to taste.

Total Recipe Time –
30 to 40 minutes
3 to 5 servings

  • If you want a richer sauce, add more butter or simmer the sauce longer after adding the butter so the texture becomes thicker and syrupy
  • If serving the lentils with meat, save a few tablespoons of sauce to drizzle over the meat. Pork would be especially good.
  • Dress up the lentils with crumbles of goat cheese or feta, pomegranate seeds and/or fresh herbs

Beluga Lentils with Pomegranate Sauce recipe by Jennifer Meier & The (modern) Busy Girls’ Cookbook

2 Comments leave one →
  1. November 5, 2009 11:07 pm

    perfect – i have a whole bunch of pom juice i dunno what to do with…


  1. Beluga Lentils with Pomegranate Dressing « The (modern) Busy Girls' Cookbook

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