Umami-rich black garlic is the darling of this savoury fall dish. If it’s your first time cooking with black garlic, you won’t be disappointed. Sweet yet earthy, the sticky properties of fermented garlic add depth and datelike sweetness to the lightly seasoned lentils.
Tips
- Substitute oven-roasted regular garlic cloves for black garlic, if you wish. It’s not quite the same effect, but roasted cloves will add a subtle sweetness to the dish.
- Black garlic’s datelike flavour and sticky texture is also unique combined with chocolate. Dip individual fermented black cloves into melted chocolate and set aside to harden. Savour like a delicious chocolate truffle.
Puy Lentils with Sweet Black Garlic and Curried Fish
Ingredients
- 2 Tbsp (30 mL) ghee or unsalted butter, divided
- 1 small onion, finely diced
- 1 small carrot, peeled and finely diced
- 1/2 stalk celery, finely diced
- 1 cup (250 mL) Puy lentils, well rinsed
- 2 large fresh bay leaves
- 1 fresh thyme sprig, plus extra for garnish
- 6 cloves black garlic, halved
- 4 - 5 oz (140 g) portions lingcod or sablefish, skin on
- 1 tsp (5 mL) curry powder, divided
- 1/2 tsp (2 mL) turmeric, divided
- 1/4 tsp (1 mL) salt, divided
- Freshly ground black pepper
- 1 Tbsp (15 mL) grapeseed oil
- 1 large ripe plum tomato, seeded and finely diced
- Lemon-infused olive oil (optional)
- 1 lime, cut into wedges
Nutrition
Per serving:
- calories397
- protein38g
- fat11g
- saturated fat5g
- trans fat0g
- carbohydrates35g
- sugars3g
- fibre6g
- sodium247mg
Directions
01
In medium-sized saucepan, melt 1 Tbsp (15 mL) ghee or butter. Add onion, carrot, and celery, and sauteu0301 over medium heat until onion is soft and clear. Do not brown.
02
Add lentils, bay leaves, thyme sprig, and 4 cups (1 L) cold water. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until lentils are tender, about 20 to 25 minutes. Add halved black garlic cloves to lentils 5 minutes before the end of cooking to slightly soften.
03
About 5 minutes before lentils are finished cooking, prepare fish. Lightly sprinkle both sides of fish with 1/2 tsp (2 mL) curry powder and pinches of turmeric, salt, and pepper. In large skillet over medium-high, heat oil until shimmering. Sear fish in skillet, skin side down, for 3 minutes, or until it starts to crisp and turn golden. Add remaining 1 Tbsp (15 mL) ghee or butter to pan to melt and turn fish carefully to coat. Turn off heat and let rest, uncovered, to finish cooking.
04
When lentils are tender but not mushy, thoroughly drain excess water and remove bay leaves and thyme sprig. Stir in remaining 1/2 tsp (2 mL) curry powder and generous pinches of turmeric, salt, and pepper. Add diced tomato and fold into lentils. Divide lentils among 4 serving dishes. Place a piece of fish on top of lentils, skin side down. Drizzle with lemon-infused olive oil, if using, and garnish with lime wedges.
READ THIS NEXT
SEE MORE »
Butternut Squash Bravas with Sweet Garlic Yogurt Drizzle
This dish provides a flavourful twist on the famous patatas bravas that many of us know and love. Here, traditionally crispy potatoes in a spicy tomato sauce are swapped out for roasted butternut squash and a smoky pepper sauce. This dish offers fantastic umami flavour loaded with smoky and subtle bitter notes, compliments of roasted red peppers. The creamy sweet garlic yogurt drizzle is the perfect accompaniment to balance the bold piquancy. A perfect couple! Get saucy Keep this 5-minute yogurt sauce on hand to liven up a variety of vegetables and other dishes. Get creative!
Roasted Cauliflower with Vinaigrette and Crispy Prosciutto
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Broth and Wine-Braised Cannellini Beans
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
Baked Prawns
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.