Beluga Lentils with Cannellini Beans


1 cup beluga lentils

1 tablespoon of Glace de Poulet

two medium garlic greens - cut into 1-inch pieces

About 14 oz. drained canned cannellini beans (1 can)

sea salt to taste


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. 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.

2. 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.

3. Drain excess liquid and let sit covered for 5-10 minutes. Place lentils on a serving dish.

4. Open can of beans and drain off liquid. Place drained beans on top of the lentils.

Sprinkle with sea salt before serving.

serves 4-6