Tiny, dark, and dense, black lentils–also known as beluga lentils–are named for the caviar they amazingly resemble. They are inexpensive, easy to cook, protein-packed, and delicious.
Unlike other lentils that tend to get mushy when cooked, beluga lentils hold their shape and al dente texture during the cooking process.
What are lentils anyway?
Lentils are lens-shaped, mini-sized legumes that come in a rainbow of different colors and can be used in a wide variety of recipes including side dishes as well as main entrees. Because they are inexpensive and easy to store, they are popular all over the world.
A staple ingredient in many recipes throughout Asia and the Mediterranean, lentils are packed with protein, fiber, and antioxidants. As a matter of fact, when compared to 10 other legumes, lentils come out on top for antioxidant content in research studies.
There are a lot of different kinds of lentils, but the most commonly used are green, brown, red, and black varieties.
Lentils are an excellent source of protein with nearly 18 grams of protein for every cup of cooked lentils which makes them a great meat alternative.
They are also high in fiber and contain a wide range of phytonutrients and antioxidants that help protect against chronic diseases, such as heart disease and type 2 diabetes.
Disclosure: This post contains Amazon and/or other affiliate links to my favorite products. If you purchase via my links, I may make a small percentage at no cost to you. Thank you!
Black beluga lentils
Beluga lentils are one of the most versatile because they hold their shape during cooking.
Though they are tiny, the black lentils provide a mighty dose of nutrition in every single bite! Take a look at the picture below comparing the size of beluga lentils with brown lentils.
Cooking instructions for most lentils are relatively the same. The main difference is simply the amount of time to cook them.
These are the steps to take when cooking lentils:
- Rinse lentils well under warm water using a mesh strainer. I will tell you from experience that, due to their small size, lentils will fall right through a regular colander, so invest in a mesh sieve like the one I use linked here. You’ll find that they are handy with rinsing rice, quinoa, and many other grains as well.
- Make sure to pick out any pebbles or other debris.
- Place the lentils in a stockpot and add 2 cups of water or vegetable broth for every 1 cup of lentils. You can add more liquid as they are cooking if they begin to look too dry.
- Bring the pot to a boil then reduce the heat to simmer. Cover and allow to cook 20-25 minutes (brown, green, and black lentils), stirring occasionally.
- Add liquid if necessary and continue cooking until the lentils are tender but not mushy.
- Remove from heat and serve immediately.
RECIPE CARD BELOW
Tips for cooking lentils
- Red lentils are best reserved for soups and curries because they become mushy once cooked.
- Adding too much liquid during cooking can leach nutrients from lentils, so it is best to use just enough water or veggie broth for them to absorb and cook in. More liquid can always be added as they cook if needed.
- There is no need to presoak lentils before cooking as is required with other legumes. This makes them a great option when you’re in a hurry.
- Don’t overcook because they will become mushy.
- Cooked lentils make a delicious addition to garden and pasta salads. They are also terrific in chili, soups, and stews.
Other articles that might be helpful
- Healthy Recipes: Breakfasts, Dinners, Desserts, Snacks
- Beginners Plant-Based Diet Grocery List
- Cooking Without Oil
- How to Eat Plant-Based on a Budget
RECIPE CARD BELOW
- 1 cup dry lentils
- 2 cups water or veggie broth
1. Rinse lentils well under warm water using a mesh strainer. I will tell you from experience that, due to their small size, lentils will fall right through a regular colander, so invest in a mesh sieve like the one I used linked here. You’ll find that they handy with rinsing rice, quinoa, and many other grains as well.
2. Make sure to pick out any peoples or other debris.
3. Place the lentils in a stockpot and add 2 cups of water or vegetable broth for every 1 cup of lentils. You can add more liquid as they are cooking if they begin to look too dry.
4. Bring the pot to a boil then reduce the heat to simmer. Cover and allow to cook 20-25 minutes (brown, green, and black lentils), stirring occasionally.
5. Add liquid if necessary and continue cooking until the lentils are tender but not mushy.
6. Remove from heat and serve immediately.
As an Amazon Associate and member of other affiliate programs, I earn a small percentage from your purchases at no cost to you. Thank you!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 115Total Fat: .4gTrans Fat: 0gCarbohydrates: 19.9gFiber: 8gProtein: 9g
If you make this recipe, please consider RATING it and leaving a COMMENT below. I love hearing from you. And remember, SHARING IS CARING!