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Soy-Braised Black Lentils

4.2

(7)

Bowl of black beluga lentils braised in a soyagave sauce served with white rice and seaweed crumbled on top
Photograph by Isa Zapata, Food Styling by Liberty Fennell

Inspired by kongjaban, a popular Korean banchan of sweet and salty black soybeans, this dish instead uses black Beluga lentils, which have a remarkable ability to hold their shape, even when fully tender. Braising them in soy sauce and garlic flavors them from the inside out, while the sugar and agave bring an enticing gloss and mild sweetness. French green lentils (like Le Puy) would also work great.

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What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

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)

Preparation

  1. 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.

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Reviews (7)

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  • The first time I made this, I used the sugar amount in the recipe and it was wayyyy too sweet. The second time, I used 1 tsp of maple syrup, 1 tsp of white sugar, and 1 tsp of gochujang (thanks to one of the reviewers) instead. The result was delicious and balanced. Will definitely make this again when I'm craving a yummy yet quick meal.

    • Kate

    • New York, NY

    • 1/1/2024

  • Why use sugar in addition to agave nectar? What is the special role of sugar here?

    • András Király

    • Budapest

    • 5/1/2023

  • Love this recipe! add a fried egg on top with runny yolk... even more fantastic!!!

    • Anonymous

    • 4/18/2023

  • So easy and flavorful. Perfect component for quick dinner or meal prep. Eating mine w rice, roast sweet potato halves, kimchi and some sautéed greens. Maybe will add some leftover rotisserie chx tomorrow

    • Elsbeth

    • Princeton, NJ

    • 2/27/2023

  • I added minced fresh ginger and a pinch of chili flakes along with the garlic to balance the sweet/salty flavors with spice. Since the inspiration was Korean, I probably should have used gochujang or gochugaru.

    • Anonymous

    • 2/11/2023

  • These were sort of bland, missing something. They were cooked perfectly though, used beluga lentils.

    • Shkwallay Brown

    • Los Angeles

    • 2/11/2023