Soy-Braised Black Lentils
Recipe: https://recipestripper.com/recipes/901c6929-dcbb-48e4-b0b1-460f1270ed0a
Original source: https://www.bonappetit.com/recipe/soy-braised-black-lentils?srsltid=AfmBOorlBb6PUjKKAtqDXayImwSCJIGgM-wcWxKM6plYryNf0_hPycvB
Recipe image: https://assets.bonappetit.com/photos/63da92247d3b2da7813c532d/16:9/w_3999,h_2249,c_limit/0201023-basically-soy-caviar-lentils.jpg

These soy-garlic-braised black lentils are a sweet, salty delight, and excellent served warm or cold along with rice.
Yield: 4 servings

Ingredients
- 4 garlic cloves, thinly sliced
- ½ cup black beluga lentils, rinsed
- 3 Tbsp. soy sauce
- 2 Tbsp. agave nectar
- 1 Tbsp. sugar
- 1 Tbsp. toasted sesame seeds
- Cooked rice and seasoned toasted seaweed snacks (for serving)

Instructions
1. Bring 4 garlic cloves, thinly sliced, ½ cup black beluga lentils, rinsed, 3 Tbsp. soy sauce, and 2 cups water to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally and adjusting heat as needed to maintain a gentle simmer, until lentils are tender (liquid will be mostly absorbed), 18–22 minutes.
2. Mix in 2 Tbsp. agave nectar and 1 Tbsp. sugar and cook, stirring often, until liquid is syrupy and reduced to about 2 Tbsp., 8–10 minutes.
3. Remove lentils from heat and sprinkle 1 Tbsp. toasted sesame seeds over. Serve warm with cooked rice and seasoned toasted seaweed snacks.
Do ahead: Lentils can be made 3 days ahead. Cover and chill. Bring to room temperature or reheat if desired before serving.