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Epicurious

Soy-Braised Black Lentils

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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.

What you’ll need

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