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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