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Beluga Lentils with Ruby Chard

Scott Phillips

Servings: 4 to 6

One look at this stunning side dish, and you can see why these elegant legumes are also called caviar lentils. Serve with braised beef, lamb, or roast chicken.


  • 1 Tbs. olive oil
  • 1/2 cup small-dice carrot
  • 1/2 cup small-dice celery
  • 1/2 cup small-dice onion
  • 1/2 cup small-dice red bell pepper
  • 1/2 tsp. ground coriander
  • 1/2 tsp. dried marjoram
  • 1/2 cup dry white wine
  • 1 cup beluga lentils, rinsed
  • 2 Tbs. chopped Kalamata olives
  • 2 Tbs. chopped sun-dried tomatoes
  • 8 oz. ruby or rainbow chard, stems removed and reserved for another use, leaves torn into 3-inch pieces
  • 1 tsp. balsamic vinegar; more to taste
  • Fine sea salt

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 35
  • Fat (g): 3.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 0
  • Sodium (mg): 340
  • Carbohydrates (g): 25
  • Fiber (g): 9
  • Sugar (g): 4
  • Protein (g): 10


  • Heat the oil in a 5-quart Dutch oven or other heavy-duty pot over medium-high heat. Add the carrot, celery, onion, bell pepper, coriander, and marjoram, and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the wine and cook until nearly evaporated, 3 to 4 minutes. Add the lentils and 2-1/2 cups water. Bring to a boil, reduce to a simmer, and cook until the lentils are tender, 30 to 40 minutes.
  • Stir in the olives, tomatoes, and chard, and cook, tossing occasionally, until the chard has wilted, 4 to 5 minutes. Add the vinegar and 1/2 tsp. salt, and cook, tossing often, until any liquid in the pan is nearly gone, about 2 minutes. Season to taste with salt and vinegar, and serve.


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