Organic Black Lentils

$10.00$137.50

Organic Black lentils, also known as beluga lentils, possess distinct attributes and have various culinary uses. They are small, round, and black with a rich, earthy flavor. Black lentils hold their shape well after cooking, making them ideal for salads, side dishes, and soups. High in protein, fiber, iron, and folate, they offer excellent nutritional value. Black lentils cook relatively quickly and their striking appearance adds visual appeal to dishes. Their versatility makes them a sought-after ingredient for both vegetarian and non-vegetarian recipes, lending depth and substance to a wide range of culinary creations.

Description

Lentils have been cultivated for thousands of years and are believed to have originated in the Middle East. Black lentils have gained popularity in various cuisines around the world due to their unique appearance, flavor, and nutritional benefits.

Organic black lentils are small, round legumes with a glossy black exterior, resembling the caviar of the same name, hence the nickname “beluga lentils.” They have a slightly nutty and earthy flavor, and their texture is firm and dense. When cooked, they retain their shape well and don’t become mushy. Black lentils are highly nutritious. They are a good source of plant-based protein, dietary fiber, iron, folate, magnesium, and other essential vitamins and minerals. They are also low in fat and cholesterol-free, making them a healthy addition to a balanced diet.

Black lentils are versatile and can be used in a wide range of dishes. They are commonly used in soups, stews, salads, and side dishes. Their firm texture makes them suitable for salads as they hold their shape even when mixed with dressings and other ingredients. They can also be cooked and served as a standalone dish, seasoned with herbs and spices. Black lentils are popular among individuals following vegan or vegetarian diets due to their high protein content. They can be used as a meat substitute in various recipes, such as lentil burgers or lentil loaves. Black lentils can be included in meat dishes to add plant based protein which not only adds texture it is a low cost way to extend the protein in casseroles and blended dishes. Also, black lentils are marvelous at absorbing the spices and flavors of any dish to which they are added.

Sprouting enhances the nutritional content of lentils. The germination process activates enzymes, which leads to an increase in the availability of nutrients such as vitamins (including vitamin C and vitamin B complex), minerals (such as iron, zinc, and calcium), and antioxidants. Sprouted lentils are also easier to digest and absorb due to the breakdown of complex nutrients into simpler forms. Sprouting breaks down complex carbohydrates, proteins, and fats in lentils, making them easier to digest. This process reduces the presence of antinutrients like phytic acid and enzyme inhibitors that can interfere with nutrient absorption. Thus, sprouted lentils are usually gentler on the digestive system and may be better tolerated by individuals with digestive sensitivities. Sprouted lentils have a fresh, crunchy texture and a slightly milder, sweeter taste compared to unsprouted lentils. The sprouting process can impart a desirable crispness, making them enjoyable to eat raw or cooked. The texture and flavor of sprouted lentils can add depth and variety to salads, sandwiches, stir-fries, and other dishes. See our sprouting table for more information. It is important to follow proper hygiene and safety protocols during the sprouting process to minimize the risk of bacterial contamination.

Black lentils are prominent in several cuisines worldwide. In Indian cuisine, they are used to make dal, a thick lentil soup or stew, and are also an essential ingredient in dishes like dal makhani. In Middle Eastern and Mediterranean cuisines, they are often used in salads and as a filling for stuffed vegetables. Their versatility allows for experimentation in various recipes, and they can be adapted to fit different culinary traditions and personal preferences.

Cooking Instructions

Cooking Time: 25 – 30 minutes
1. Rinse
2. In a medium sized pot, mix 1 part Black Lentils with 3 parts water
3. Bring to a boil
4. Once boiling reduce to low for 20 – 25 minutes or until desired texture is reached
5. Strain and rinse with warm water

Cooking time can be reduced if Black Lentils are pre-soaked for a few hours prior to cooking. Strain and add fresh water before cooking.

Nutrition Facts

How to Use

• Soups & stews
• Salads
• Sprouted for salads or smoothies
• Lentil burgers or loaf
• Grain bowls

Storage & Shelf Life

Black Lentils should be stored in a cool, dry place.

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