How to prepare Beluga Lentils with Asparagus & Morels
Ingredients for Beluga Lentils with Asparagus & Morels
1 cup Beluga Lentils
2 cup Beef Stock
2 Tbs Butter
2 Tbs good quality Sherry Vinegar
1 tsp chopped fresh Thyme
1/2 lb. fresh Morels - 1.5 oz dried Morels can be substituted when
fresh are unavailable. For dried Morels, cover with hot water in bowl
and soak for twenty minutes. Drain.
1 lb. fresh Asparagus - tough ends trimmed and chopped into 3 "
segments
1 large Shallot, peeled and chopped
1/2 cup White Wine
2 Tbs Butter
1/2 cup Beef Stock
1/4 cup Cream
1 tsp chopped fresh Thyme
Rinse and pick over lentils.
Place lentils in stock in medium sauce pan.
Bring to a boil. Reduce heat and simmer for 45 min. or until liquid
has been absorbed. It is a very important that lentils be cooked slowly.
High heat will evaporate the liquid too quickly and the lentils will
not cook completely.
This portion of the dish takes about 15 minutes and should be timed
to be complete when the lentils are done.
Melt 2 Tbs. butter in sauté pan or large skillet. Add shallots and
thyme. Sauté until shallots are translucent and tender.
Add 1/2 cup wine and simmer until reduced by half. Add morels and
toss to coat. Add beef stock. Simmer for appr. 7 minutes.
Add asparagus and cream. Simmer for 3 more minutes with lid on. Remover
from heat. Carefully add salt and pepper to taste.
Serve immediately over a bed of lentils, paired with a full-bodied
Pinot Noir.
Your Beluga Lentils with Asparagus & Morels is ready now
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