Soy-Braised Black Lentils
Total Time
0 seconds
Rating
4.3 out of 5 stars
(8)
Ingredients
4 servings
- 4 garlic cloves, thinly sliced
- ½ cup black beluga lentils, rinsed
- 3 Tbsp. soy sauce
- 2 Tbsp. agave nectar
- 1 Tbsp. sugar
- 1 Tbsp. toasted sesame seeds
- Cooked rice and seasoned toasted seaweed snacks (for serving)
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Preparation
Step 1
Bring 4 garlic cloves, thinly sliced, ½ cup black beluga lentils, rinsed, 3 Tbsp. soy sauce, and 2 cups water to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally and adjusting heat as needed to maintain a gentle simmer, until lentils are tender (liquid will be mostly absorbed), 18–22 minutes.
Step 2
Mix in 2 Tbsp. agave nectar and 1 Tbsp. sugar and cook, stirring often, until liquid is syrupy and reduced to about 2 Tbsp., 8–10 minutes.
Step 3
Remove lentils from heat and sprinkle 1 Tbsp. toasted sesame seeds over. Serve warm with cooked rice and seasoned toasted seaweed snacks. Do ahead: Lentils can be made 3 days ahead. Cover and chill. Bring to room temperature or reheat if desired before serving.
Step 4
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