I grew up in a lentil household! My mom LOVES a lentil and these Black Lentils with Burrata and Breadcrumbs are next level incredible. You guys will love these!
Table of Contents
Why I Love This Recipe
Here's the thing with lentils - they aren't that exciting on their own in my opinion. They need flavor and a bit of creaminess and crunchiness to make them stellar. So these Lentils with Burrata and Breadcrumbs are RIGHT up my alley. Packed with flavor, tons of protein, a delightful spoonful of burrata and crunchy homemade croutons / breadcrumbs. If you're looking for a new recipe to add to your healthy-ish rotation... this is it!
Ingredients & Substitutions
- Dried black lentils
- Olive oil
- Shallot
- Garlic
- Fresh thyme
- White wine
- Heavy cream
- Salt and freshly ground black pepper
- Burrata
- Breadcrumbs
How to Make
Cook the Lentils
Pick over and rinse the lentils, discarding any that look damaged. Place them in a medium pot and cover with 3 inches of cold water. Season generously with salt. Bring to a simmer over medium heat and cook for 25–30 minutes, or until firm-tender. Drain and set aside.
Prepare the Creamy Lentils
In a large skillet, heat the olive oil over medium heat. Sauté the shallot until translucent, about 2–3 minutes. Add the garlic and thyme, cooking for 1 minute until fragrant. Deglaze the pan with white wine, scraping up any browned bits, and cook until the alcohol evaporates, about 2 minutes.
Stir in the cooked lentils and heavy cream, gently tossing to combine. Warm through and season with salt and pepper to taste. Transfer to a serving dish.
Assemble the Dish
Place the burrata balls on top of the warm lentils, keeping them intact. Use a sharp knife to cut each burrata into quarters, allowing the creamy centers to spill into the dish.
Garnish and Serve
Drizzle the dish with a little extra virgin olive oil and sprinkle with flaky salt and freshly ground black pepper. Top with chunky breadcrumbs and scatter a few small basil leaves for a fresh finish.
Tips & Tricks
If you've never cooked with lentils before - let's break it down!
Sort and Rinse:
Always sort through dried lentils to remove debris or damaged pieces. Rinse them under cold water to remove dust or dirt.
No Soaking Needed:
Lentils cook quickly and don't require soaking, unlike other legumes. However, soaking them for 1–2 hours can reduce cooking time slightly.
Choose the Right Variety:
- Black (Beluga) Lentils: Hold their shape well and have a nutty flavor. Perfect for salads or sides.
- Green or Brown Lentils: Versatile and great for soups, stews, or as a base for warm dishes.
- Red or Yellow Lentils: Break down easily, making them ideal for purees, dals, or creamy soups.
Use Plenty of Water:
Cook lentils in a large pot with at least 3 inches of water above the lentils to prevent sticking.
Season the Water:
Salt the water generously—it enhances the flavor without making the lentils tough. Avoid adding acidic ingredients (e.g., tomatoes, vinegar, or lemon) until the lentils are tender, as acids can slow the cooking process.
Cook at a Simmer:
A gentle simmer helps the lentils cook evenly without splitting or becoming mushy. Avoid boiling too vigorously.
Test for Doneness:
Check lentils frequently toward the end of the cooking time. They should be tender but not mushy unless you're using them for purees.
Drain Well:
Once cooked, drain any excess water immediately to prevent overcooking or sogginess.
Enhance Flavor:
Toss warm lentils with olive oil, cream, herbs, garlic, or spices to absorb flavor while still warm.
FAQ's
What are lentils?
Lentils are small, lens-shaped legumes that have been cultivated for thousands of years. They are a nutritional powerhouse, prized for their versatility, quick cooking time, and rich, earthy flavor.
Colors and Varieties: Lentils come in a range of colors, each with unique textures and flavors:Green Lentils: Earthy flavor and firm texture; great for salads and warm dishes.
Brown Lentils: Mild, slightly nutty taste; a go-to for soups and stews.
Red and Yellow Lentils: Sweet and nutty, they break down quickly when cooked, making them perfect for dals and purees.
Black Lentils (Beluga): Nutty and firm, often used in upscale dishes or salads.
French Lentils (Puy): Small, dark green with a peppery flavor; hold their shape well.
How do you cook lentils?
Cook lentils in a large pot with at least 3 inches of water above the lentils to prevent sticking. Salt the water generously—it enhances the flavor without making the lentils tough. Avoid adding acidic ingredients (e.g., tomatoes, vinegar, or lemon) until the lentils are tender, as acids can slow the cooking process. A gentle simmer helps the lentils cook evenly without splitting or becoming mushy. Avoid boiling too vigorously. Check lentils frequently toward the end of the cooking time. They should be tender but not mushy unless you're using them for purees.
Are lentils good for you?
Lentils are an excellent source of:
Protein: A plant-based protein source, ideal for vegetarians and vegans.
Fiber: Supports digestion and helps maintain blood sugar levels.
Iron and Folate: Essential for energy and red blood cell production.
Complex Carbohydrates: Provide sustained energy.
Low Fat: Naturally low in fat and cholesterol.
How do you use lentils?
Soups and Stews: Their heartiness makes them a staple in comforting dishes like lentil soup or Indian dals.
Salads: Cooked lentils add texture and protein to salads.
Side Dishes: Serve them warm or cold, tossed with herbs and spices.
Purees and Spreads: Blended into dips like lentil hummus or used in fillings.
Vegetarian Protein Base: Perfect for veggie burgers, meatloaf, or casseroles.
Similar Recipes
Black Lentils with Burrata and Breadcrumbs
Ingredients
- 1.5 cups dried black lentils
- 2 tablespoon olive oil plus more for drizzling
- 1 shallot finely diced
- 3 cloves garlic minced
- 2 teaspoons fresh thyme minced
- ½ cup white wine
- ½ cup heavy cream
- Kosher salt and freshly ground pepper to taste
For Serving
- 8 ounces burrata
- 1 cup homemade bread crumbs (recipe below)
- Flaky salt
- Basil for garnish
For the Homemade Breadcrumbs
- 1 cup torn bread
- 2 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon kosher salt
Instructions
- Pick over and rinse the lentils, discarding any that look damaged. Place them in a medium pot and cover with 3 inches of cold water. Season generously with salt. Bring to a simmer over medium heat and cook for 25–30 minutes, or until firm-tender. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Sauté the shallot until translucent, about 2–3 minutes. Add the garlic and thyme, cooking for 1 minute until fragrant. Deglaze the pan with white wine, scraping up any browned bits, and cook until the alcohol evaporates, about 2 minutes.
- Stir in the cooked lentils and heavy cream, gently tossing to combine. Warm through and season with salt and pepper to taste. Transfer to a serving dish.
- Place the burrata balls on top of the warm lentils, keeping them intact. Use a sharp knife to cut each burrata into quarters, allowing the creamy centers to spill into the dish. The warmth of the lentils will enhance their texture.
- Drizzle the dish with a little extra virgin olive oil and sprinkle with flaky salt and freshly ground black pepper. Top with chunky breadcrumbs and scatter a few small basil leaves for a fresh finish.
For the Breadcrumbs
- Place a large non-stick skillet over medium heat with the olive oil and butter. Add the bread and sauté for 3-5 minutes until it starts to turn golden brown. Add the garlic and salt and continue to sauté for about 1-2 more minutes until fragrant and toasted. Remove from heat and transfer to a paper towel lined plate to drain any excess oil. Use as needed.
The perfect winter dish! I love the addition of burrata and bread crumbs.