This winter I rediscovered and fell in love with Beluga lentils. And, while Spring is almost here, I think this is a delicious dish for anytime of year. You can make it more seasonal by changing the mix of vegetables.
- 1 1/2 cups Beluga (black) lentils
- 6 cups water
- Sea salt
- 5 Tbsp. organic unsalted butter
- 2 leeks, white and light green parts, thinly sliced
- 3 carrots, peeled and thinly sliced
- 3 parsnips, peeled and thinly sliced
- 1 tsp. grainy mustard
- 1 tsp. fresh lemon juice
- 3/4-cup vegetable stock
- 1 bunch Swiss chard, trimmed and sliced into thin strips
- 1 Tbsp. sliced fresh chives
- 1 tsp. chopped fresh tarragon
- Freshly ground black pepper
- Combine lentils, water, and 1 tsp. salt in a large pot. Bring to a boil, reduce heat, and simmer until lentils are cooked, about 25 minutes. Drain and set aside.
- Rinse pot and then heat 2 Tbsp. of the butter. Gently sauté leeks, carrots, and parsnips for 3 to 4 minutes. Lower heat, cover pot, and cook an additional 5 minutes, until carrots and parsnips are soft.
- In a small bowl, mix the remaining 3 Tbsp. (room-temperature) butter with the mustard and lemon juice.
- Add lentils, mustard-butter mixture, stock, Swiss chard, chives, and tarragon to pot. Cook until chard is wilted, another 5 to 6 minutes. Season with salt and freshly ground black pepper.