Braised Beluga Lentils and Fennel

Boiled in broth and McCormick® Culinary® Mediterranean Style Ground Oregano, Erick Schlosser’s black lentils will impress even the biggest foodies, all while spicing up their senses with a seasoning of salt, sautéed veggies and McCormick® Culinary® Crushed Chipotle Pepper.

Ingredients

Procedure

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