Braised Beluga Lentils & Fennel

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Black beluga lentils 1 cup
Crushed, chipotle pepper 1 tsp
Fresh parsley, chopped 1 tbsp
Fresh chives, minced 1 tbsp
Crème fraiche 2 tbsp
Vegetable broth 2 cup
Club House Oregano Ground 2 tsp
Grapeseed Oil 1 tbsp
White onion, finely chopped 1/2 each
Carrot, peeled and finely diced 1 each
Celery, finely diced 2 stalks
Fennel bulb, finely diced 1/4 each
Kosher salt 2 tsp


This recipe was created for Club House for Chefs by: Erick Schlosser, Chef Culinary Expert of Oregon Culinary Institute in Portland, OR.

In a small sauce pan, combine black lentils, vegetable broth and ground oregano. Bring to a boil, reduce heat and simmer until tender, about 20 minutes. Turn off the heat and allow to stand for 5 minutes to finish plumping. Drain through a fine mesh sieve, then return lentils to pot and cover to keep warm. In a small sauce pan, heat the grapeseed oil until almost smoking. Sauté the onion, carrot, celery, and fennel until translucent and tender. Season with salt and chipotle flakes. Pile cooked lentils and vegetables in a bowl, top with crème fraiche and sprinkle with parsley and chives.

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