When Technique Meets Heritage
When Arne Anker first held these multicolored lentils, he didn't see just another pulse. He saw possibility. Small, firm gems in shades of red, brown, and green - each Kollu lentil told a story of the Sittilingi Valley's indigenous collective, where over 700 organic farmers cultivate these protein powerhouses using methods passed down through generations.
"Treat them like risotto rice," was Arne's immediate instinct.
These aren't ordinary lentils. With 22.5g protein per 100g and 29.4g fiber, Kollu Kulthi lentils represent both nutritional excellence and cultural heritage. But what excited Arne most was their unique texture - these lentils hold their shape beautifully when cooked, creating the perfect foundation for a luxurious ragout.
🛒 Ingredients
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Kollu Kulthi Lentil Ragout (Serves 2-3)
50ml white wine
60g shallots (about 2 medium)
10g garlic (about 2 cloves)
30g Parmesan cheese, grated
600ml vegetable stock
30ml olive oil
15ml fresh lemon juice
Salt to taste
Grilled Entrecôte with Guanciale (Serves 1-2)
250g entrecôte
100g guanciale
30g Dijon mustard
30g fresh thyme, chopped
200ml jus or beef stock reduction
50ml soy sauce
🍽️ Methods
Kollu Kulthi Lentil Ragout
- Overnight prep: Soak Kollu Kulthi lentils in cold water overnight. They'll double in size and soften for perfect texture.
- Set the stage: Heat vegetable stock in a separate pot and keep warm. This is your flavor foundation.
- Build the base: Finely dice shallots and garlic. Sauté in olive oil over medium heat until translucent, about 3 minutes.
- Toast the lentils: Add drained lentils and toast for 2-3 minutes, stirring constantly. This deepens their nutty character.
- The risotto dance: Deglaze with white wine. Add one ladle of warm stock at a time, stirring gently. Wait for absorption before adding more stock. Continue for 25-30 minutes until lentils are tender but still hold their shape.
- Luxurious finish: Stir in grated Parmesan and season with salt and lemon juice. The ragout should be creamy but not loose.
Grilled Entrecôte with Guanciale
- Create the marinade: Combine mustard, jus, soy sauce, and chopped thyme in a bowl.
- Prepare the meat: Slice entrecôte into 3-4mm thin pieces. Lay flat and brush with marinade.
- Layer with guanciale: Cut guanciale into paper-thin slices (0.5-1mm). Layer over marinated beef.
- Skewer and grill: Cut layered meat into 2.5cm squares. Thread onto skewers - you'll get 4-6 pieces.
- Perfect timing: Grill 1-2 minutes per side over high heat. Season with salt and pepper.
- Serve with balance: Divide ragout between plates. Top with grilled entrecôte skewers. The rich, protein-packed ragout needs the clean heat of perfectly grilled meat.
Arne's Note: The secret is patience with the lentils and precision with the meat. Let each ladle of stock be absorbed completely before adding the next. The Kollu lentils reward this attention with perfect texture - creamy but firm, never mushy.
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