Beluga lentils from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 331) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sautéed halibut with arugula, roasted beets, and horseradish crème fraîche

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on December 11, 2013

    Really delicious flavors here-this will be my new standard lentils preparation.

  • lorloff on October 20, 2013

    Added whole garlic halved and basil savory marjoram mint and thyme from the garden at the end it was a great success

  • fprincess on January 27, 2012

    Classic lentil preparation. Having the fresh herbs was nice and the red wine vinegar is essential.

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