Nc Coastline Recipe
beluga lentils, carrot, onion, capers, hazelnut beurre noisette
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Ingredients
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Lentils
Vegetables
Beurre Noisette
Seasoning
Method
Preparing Lentils
- 1
Cook the Lentils
Rinse the beluga lentils under cold water. In a medium saucepan, combine the lentils and 3 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cook for about 20 minutes or until the lentils are tender but still hold their shape. Drain any excess water and set aside.
Preparing Vegetables
- 2
- 3
Sauté the Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and carrot, and sauté for about 5-7 minutes until they are soft and translucent. Add the capers and sauté for an additional 2 minutes. Season with salt and black pepper to taste.
Making Beurre Noisette
- 4
Prepare Hazelnut Beurre Noisette
In a small saucepan, melt the unsalted butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma, about 3-5 minutes. Be careful not to burn it. Remove from heat and stir in the chopped hazelnuts.
Combining the Dish
- 5
Combine and Serve
In a large bowl, combine the cooked beluga lentils with the sautéed vegetable mixture. Drizzle the hazelnut beurre noisette over the top and mix gently to combine. Taste and adjust seasoning if necessary. Serve warm.