Alaskan Kombu, Beluga Lentils, Goat Cheese & Peppers

Alaskan Kombu, Beluga Lentils, Goat Cheese & Peppers

Blue Evolution friend and San Diego-area chef Andrew Spurgin created a warm and nourishing lentil recipe using Blue Evolution Alaskan Kombu!

If you’re local in San Diego, you can pick up Blue Evolution Kelp in the freezer at Specialty Produce - a wholesale distributor and retail store (open to the public) with the best produce in Southern California.

Alaskan Kombu, Beluga Lentils, Goat Cheese & Peppers

Serves Four

Ingredients 

  • 1 cup – Beluga lentils

  • 1 ea. – Bay leaf

  • 3 ea. – Garlic cloves, smashed, skin off

  • ½ – Red onion

  • ½  Tbsp. – Diamond Crystal kosher salt

  • 1 Tbsp. – Reserve sherry vinegar 

  • 2 Tbsp – Arbequina olive oil

  • 1 small shallot, finely minced

  • 1 garlic clove – finely minced

  • 1 tsp. Dijon mustard 

  • 2 tsp. soy sauce

  • 1 tsp. black pepper, freshly ground

  • 1 tsp. Maldon sea salt

  • 2 large Jimmy Nardello peppers, sliced. Sub with red bell pepper if not available

  • ¼ cup vegetable stock

  • 1 cup Blue Evolution Alaskan kombu, rinsed & drained

  • ¼  cup goat cheese, crumbled

  • 1 Tbsp. Agrumato Lemon EVOO 

Directions

Prepare Lentils

  1. Rinse lentils & pick over

  2. Bring three cups of water to a boil

  3. Add lentils, bay leaf, garlic cloves, red onion & kosher salt

  4. Reduce heat to medium, lentils should simmer/low boil gently for approx. 15 minutes or until cooked but not mushy (check at ten minutes or so to see how they are doing)

  5. Finely chop kombu, drain & reserve

  6. Drain lentils & remove bay leaf, onion & garlic

Vinaigrette

  1. While lentils are cooking add vinegar, Arbequina olive oil, shallot, garlic, mustard, soy sauce, black pepper & sea salt & whisk together

Finish Lentils

  1. Return lentils to low heat

  2. Add vegetable stock, reserved kombu & vinaigrette to
    the lentils & bring back to a simmer

  3. Taste & adjust seasoning accordingly

Peppers

  1. Sauté in regular EVOO with a touch of sea salt, reserve

Plating

Place lentils in warmed platter, scatter the goat cheese, & then the peppers over the lentils & top with the Agrumato Lemon EVOO

Serving Suggestion

Serve as a side dish or top with sautéed fish such as black cod or salmon, serve with a wedge of lemon

Ingredients – Available on Amazon

Agrumato Extra Virgin Olive Oil Pressed with Lemons 

Recipe & plate sketch by Chef Andrew Spurgin www.andrewspurgin.com

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