Black Lentils and Avocado

It's not caviar no matter how much wishing is involved

It’s not caviar no matter how much wishing is involved

This recipe uses black, or Beluga, lentils. They have a strong flavor and stay intact after cooking which gives them their name. Serve this over rice, spread on toasted bread or as a dip for crackers or chips.

Black Lentil Salad

  • 1 1/2 cups black lentils
  • 1 large avocado chopped into cubes
  • 1 red onion chopped fine
  • 2 cloves garlic minced
  • 1 jalapeno chopped fine
  • 1/2 tsp cumin seeds
  • 3 cups chicken stock
  • Cilantro leaves
  • Salt/pepper
  • 2 tbsp butter

In a four-quart stock pot heat butter and caramelize onion over low heat. Add garlic, cumin seeds and jalapeno and saute until fragrant. Add lentils and stir to coat well. Bring heat to medium and add stock. Season with salt and pepper and cook until liquid is absorbed, about 30 minutes. Mash avocado cubes and mix into beans. Adjust seasoning and serve garnished with cilantro.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Dinner, Food, Mexican, Recipes, Sides, vegetarian and tagged , , , . Bookmark the permalink.

3 Responses to Black Lentils and Avocado

  1. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  2. Kristy says:

    We will love this one!

  3. Really a beautiful dish!

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