Black lentils are braised in browned butter and tangy apple cider, then finished with lightly pickled apples and radishes for a nutritious, high-fiber meal.
I didn’t expect to fall for black lentils the way I did. I’d tolerated lentils before, but black lentils are different: they cook quickly and hold their shape instead of turning to mush. That texture, combined with a rich, savory braise and bright pickles, makes them a favorite ingredient in my kitchen.
In this recipe, the lentils are cooked with plenty of shallots and garlic, then braised in browned butter, apple cider and whole grain mustard for depth and balance. A quick pickling of radishes and apples adds crunchy acidity, and crumbled goat cheese brings a creamy, tangy finish.
This dish works warm as an entrée or chilled as a hearty salad. The lentils provide satisfying protein and fiber, making this a complete meal on its own. If you want more vegetables, serve the lentils over a bed of mixed leafy greens to boost vitamins and fiber without adding many calories.
Want more black lentil recipes?
Braised Black Lentils Nutrition Notes:
The nutrition information shown does not include leafy greens. Serving the lentils over a bed of greens is an easy way to add fiber, vitamins and minerals without significantly increasing calories, fat, carbs, or sodium.
Braised Black Lentils with Lightly Pickled Apple and Radish
Ingredients
- 2 Tablespoons unsalted butter
- 3 large shallots, peeled and thinly sliced
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- ⅔ cup hard apple cider
- 1 Tablespoon whole grain mustard
- kosher salt and freshly ground black pepper
- 1 cup dry black lentils, rinsed and drained
- 1 Tablespoon plus 2 teaspoons apple cider vinegar
- 4 radishes, trimmed and thinly sliced
- 1 small Granny Smith apple, cored, thinly sliced and cut into 1/2-inch pieces
- 4 ounces fresh goat cheese, crumbled
- mixed leafy greens (optional)
Instructions
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Melt the butter over medium heat in a medium saucepan. Continue cooking, stirring occasionally, until the butter is fragrant and golden brown. Add three-quarters of the sliced shallots and cook until golden, about 3 minutes. Add the garlic and thyme and cook until fragrant, about 30 seconds.
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Stir in the apple cider, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and simmer until the cider is almost reduced, about 6–8 minutes. Stir in the lentils and 2 cups water. Bring back to a boil, then reduce heat to medium-low, cover and simmer until lentils are tender, 25–30 minutes.
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While the lentils cook, mix 1 tablespoon apple cider vinegar with 1 teaspoon salt until dissolved. Toss the radishes, apples and the remaining shallots with the vinegar mixture and set aside to lightly pickle.
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If the lentils have excess liquid when tender, increase heat to medium-high and cook until the liquid reduces, about 3 minutes. Remove from heat and stir in the remaining 2 teaspoons apple cider vinegar. Serve the warm lentils topped with the apple–radish mixture and crumbled goat cheese. Optionally serve over mixed leafy greens.
Nutrition
Notes
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*Recipe adapted from Milk Street Tuesday Nights.
