Recipe: Crispy Black Beluga Lentils (stir-fried lentils)

CRISPY BLACK BELUGA LENTILS

"This side dish will make you think outside the lentil box. Small, rounded, black beluga lentils are sold in some specialty shops. Organic ones are $2.29 a pound in the bulk section of Whole Foods Market. Make sure you use a wide skillet (about 12 inches) so the hot oil can work its magic. Luke Hayes-Alexander says soaked, drained lentils can be stored in a sealed container in the fridge for up to a week."

1 1/2 cups dried black beluga lentils
Cold water
1/3 cup extra-virgin olive oil
1 tbsp dried oregano leaves
2 tsp ground ginger
1 tsp dried thyme
Kosher salt and freshly ground pepper (to taste)

Put lentils in large bowl. Liberally cover with water. Soak at least 8 hours at room temperature. Drain well.

Heat oil in wide skillet on medium-high until shimmery. Add lentils. Cook, stirring frequently, 5 to 8 minutes, until tender but crispy.

Stir in oregano, ginger, thyme, salt and pepper. Serve immediately.

Makes 4 to 8 servings
Source: Susan Sampson and Luke Hayes-Alexander to The Toronto Star, Jan 24, 2007