Beluga Lentils with Canned Cannellini Beans Recipe
This is a great stand-by recipe. You can use any type of lentils - depending on what look you want. We use beluga lentils often because the cook so quickly, but this recipe would be very pretty with red, french green, or orange lentils -- to add color to the plate. Just alter the lentil cook time, depend on the type and size of lentil.
1 cup beluga lentils
1 tablespoon of Glace de Poulet
two medium garlic greens - cut into 1-inch pieces
1 can cannellinni beans - about 14 oz - drained
sea salt to taste
1. Wash the lentils and remove anything that doesn't belong. (Note, our lentils are the highest quality -- so there should not be anything but lentils in the bag -- but you never know...) Place lentils in heavy sauce plan, add Glace de Poulet and approximately 8 cups of water to cover the lentils. Add garlic greens to the pot, and bring lentils to a boil, and simmer uncovered for 20-30 minutes or until the lentils are soft but not too soft.
2. Drain excess liquid and let sit covered for 5-10 minutes. Place lentils on a serving dish.
3. Open can of beans and drain off liquid. Place drained beans on top of the lentils. Sprinkle with sea salt before serving.