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How to Make Braised Celery and Black Beluga Lentils

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make braised celery and black beluga lentils

How to Make Braised Celery and Black Beluga Lentils

The fresh, clean taste of celery pairs well with earthy black beluga lentils.

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Step 1 of 17
Gather your ingredients.

Gather your ingredients.

Step 2 of 17
I am using black beluga lentils, but Le Puy or plain brown lentils will work as well.

I am using black beluga lentils, but Le Puy or plain brown lentils will work as well.

Step 3 of 17
Chop the celery and onions. Mince the garlic.

Chop the celery and onions. Mince the garlic.

Step 4 of 17
Heat the olive oil in a medium pot over medium-high heat.

Heat the olive oil in a medium pot over medium-high heat.

Step 5 of 17
When the oil is hot, add the onion and celery. Cook, stirring periodically, until the onion is soft.

When the oil is hot, add the onion and celery. Cook, stirring periodically, until the onion is soft.

Step 6 of 17
Add the garlic, and cook for another minute or so.

Add the garlic, and cook for another minute or so.

Step 7 of 17
Add the lentils.

Add the lentils.

Step 8 of 17
Add the vegetable stock.

Add the vegetable stock.

Step 9 of 17
Add the bay leaf.

Add the bay leaf.

Step 10 of 17
Add the white wine.

Add the white wine.

Step 11 of 17
Add salt and pepper to taste.

Add salt and pepper to taste.

Step 12 of 17
Bring to a boil.

Bring to a boil.

Step 13 of 17
Turn the heat down to medium-low, so it is bubbling gently. Cover partially and stir periodically, adding veg stock if the lentils become dry and start sticking to the pot. Cook for 25 -30 minutes.

Turn the heat down to medium-low, so it is bubbling gently. Cover partially and stir periodically, adding veg stock if the lentils become dry and start sticking to the pot. Cook for 25 -30 minutes.

Step 14 of 17
Meanwhile, chop the parsley.

Meanwhile, chop the parsley.

Step 15 of 17
Add the zest of 1 orange.

Add the zest of 1 orange.

Step 16 of 17
Plate the lentils, and sprinkle the chopped parsley on top

Plate the lentils, and sprinkle the chopped parsley on top

Step 17 of 17
I like to serve this dish with fresh, crusty bread. This recipe is adapted from How to Cook Everything Vegetarian by Mark Bittman.

I like to serve this dish with fresh, crusty bread. This recipe is adapted from How to Cook Everything Vegetarian by Mark Bittman.

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1 Bunch Celery, chopped

2 Tablespoons Extra virgin olive oil

1 Onion, chopped

3 Cloves of garlic, minced

1 Bay leaf

½ Cups Dry white wine

2 Cups Vegetable stock

1 Cup Black beluga lentils, washed and picked over

1 Tablespoon Orange zest

Salt

Pepper

Parsley, chopped (for garnish)

Sara Paul Raffel

I am not sure if the black beluga lentils are better then other types-- just a little different. They have a rich, nutty flavor, and I think the dark color looks pretty. I recall reading somewhere that they are higher in protein then other types of lentils, so that's a plus! You can certainly use green lentils in this recipe if that us what you have around :)

(author) 10 months ago

Marina Gonzales Piperidis

Sounds delicious, and so easy! I love lentils, but I've never seen black ones! I will definitely look for them, I wonder I'd their any better for you than regular lentils? i make them with just onions and garlic often, never thought if celery too!! I'm a low-iron person, so these kinds of dishes are up my alley. Thanks for the guide!

Marina Gonzales Piperidis 10 months ago

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