These shiny, petite black lentils are often referred to as black beluga lentils. The name, black beluga lentils, comes from the fact that they hold their shape well when cooked and are a dark shiny black–reminiscent of the finest caviar, Beluga. Lentils are an excellent source of protein and are often a meat substitute in Asian or vegetarian dishes. As with all dark-colored grains and fruits they are high in certain phytonutrients that are believed to be quite beneficial. The best part however is their mild earthy flavor and delicate texture. These special variety lentils are not like the regular soup variety. They are excellent in cold salads as well as soups or served alone. See recipes for a wonderful versatile pilaf salad which makes “Meatless Monday” a breeze. These have become a household favorite for us, and a frequent menu option lately at finer restaurants. Certified USDA Organic in a 1 lb resealable package.
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These unique black beluga lentils are sourced from a distributor who focuses on difficult-to-find grains, beans, legumes and vegetables. They service finer restaurants and discerning chefs looking for unique ingredients from near and far. They are dedicated to sourcing unique ingredients from small growers worldwide and then utilizing modern technology to assure the greatest care and safety in the handling and processing. They are certified USDA organic. Their quality standards far exceed the FDA and other regulatory agencies. Now these difficult-to-find treasures are available to you!
Dried black beluga lentils may be stored in an airtight container in your pantry. They will keep for quite some time (similar to dried beans). However these are so delicious you probably won't have to worry about that! Use one part lentils to four parts water. Cook for 13 to 15 minutes for salads and a few minutes longer for a side dish. Black lentils will double in volume when cooked (one cup uncooked equals two cups cooked).
Rinse one cup black beluga lentils and put in saucepan with four cups water (or vegetable broth). Add two whole or minced garlic cloves. Simmer for 13 to18 minutes--taste for doneness. (They should be tender but not mushy!) Drain and then season with salt, fresh pepper and a little of your favorite vinegar. Minus 8 Dehydrate seems to complement them beautifully! Serve alongside chicken, duck or pork. See Recipes for a wonderful farro and lentil pilaf which is delicious hot or cold.