Beluga Lentils
Ingredients
1 Tbsp olive oil
½ C diced onion
½ C diced carrot
6 sprigs thyme
½ C soaked black beluga lentils
soak for 3 days in water & rinse
under running water
2 C water
1 Tbsp lemon juice
2 Tbsp chopped fresh cilantro
Preparation
Sauté onion, carrot, and Himalayan salt until vegetables are softened and onion is translucent, about 10 minutes. Reduce heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add water and bring to a gentle simmer. Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat and discard thyme stems. Stir in lemon juice and cilantro. Season with salt and pepper to taste.
