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.
4 servings
4
½
3
2
1
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.
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.
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.
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