SHILOH FARMS Black Beluga™ Lentils, so called because their intense black color resembles caviar when cooked, have a hearty, earthy flavor and dense texture. They have an amazing ability to absorb flavors, making them a favorite addition to salads, pilafs, and main course meat dishes.
High in dietary fiber, B Vitamins, and a variety of minerals (including phosphorus, iron, copper, folate, and magnesium), lentils are behind only soybeans among legumes in their protein content by mass. In fact, despite being the smallest of the lentil family, these plump black beauties have higher protein of any other variety!
To Cook: While Black Beluga™ Lentils do not require pre-soaking, doing so can significantly reduce their cooking time. First, sort and thoroughly rinse lentils. Add 1 part lentils to 2 parts water and soak overnight. Drain well, then bring lentils and 2 parts water to a boil. Lower heat to simmer and cook until tender, about 20-30 minutes (30-45 minutes if not pre-soaked).
Lentils must not be overcooked or they will become soft and mushy. Test frequently during cooking, then come to your own decision when they are tender and taste "done." Remember, intended use dictates desired tenderness. It is better to cook lentils to a firm stage for salads, freezing, and longer-cooking recipes. If you plan to puree or mash the lentils, cook until very soft.
1. Because they have similar cooking times, lentils are often cooked with rice for delicious pilafs and side dishes.
2. Lentils go well with most vegetables and are a great addition to soups, stews, and salads.
3. Lentils are frequently cooked with traditional Indian spices for curries.
4. Their exceptionally high protein content makes lentils a perfect choice for vegetarian dishes; try them as a base for veggie burgers.
Certified Organic by Pennsylvania Certified Organic (www.paorganic.org)
This product was packaged using equipment that also handles wheat, soy, and tree nuts.
Country of Origin: Canada
Ingredients: Organic Black Beluga™ Lentils
Posted by Unknown on 12th Jul 2013
Wow! These little black beauties are delicious as a side dish but they really shine in a salad. Paired the cooked lentils with cooked brown rice, freshly grated carrot and tossed with a lemon-shallot vinaigrette. Served warm with goat cheese and baguette. These lentils are earthy and just slightly peppery...can't wait to have them again!
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