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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How to Make Braised Celery and Black Beluga Lentils Recipe
17 Steps
Ingredients
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1
Gather your ingredients.

Gather your ingredients.

2
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.

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3
Chop the celery and onions. Mince the garlic.

Chop the celery and onions. Mince the garlic.

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

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

5
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.

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

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

7
Add the lentils.

Add the lentils.

8
Add the vegetable stock.

Add the vegetable stock.

9
Add the bay leaf.

Add the bay leaf.

10
Add the white wine.

Add the white wine.

11
Add salt and pepper to taste.

Add salt and pepper to taste.

12
Bring to a boil.

Bring to a boil.

13
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.

14
Meanwhile, chop the parsley.

Meanwhile, chop the parsley.

15
Add the zest of 1 orange.

Add the zest of 1 orange.

16
Plate the lentils, and sprinkle the chopped parsley on top

Plate the lentils, and sprinkle the chopped parsley on top

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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