Black Belugia Lentils is the smallest of the lentil family. This black beauty is rich in flavor and deeply satisfying, and has the highest protein of any lentil. This little jewel is a great choice for dramatic side dishes and pilafs. These tiny lentils hold their intense black color and shape even after cooking. They have an amazing ability to absorb flavors making them a favorite addition to chicken, fish and meat dishes.
To cook: Sort and rinse. Add 1 cup of lentils to 3 cups of water. Bring to a boil and then simmer on low heat for about 30 minutes or until tender. Lentils do not need to be soaked before cooking.
1. Cooking time is about 30 to 40 minutes for main dishes
2. Cooking time is about 45 to 60 minutes for purees and soups.
Test frequently during cooking, then come to your own decision when the lentils 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.Use lentils for stews, soups or gravies
2. They go well with most vegetables
3. They are an interesting addition to salads
4. Lentils can also be sprouted
5. Lentils are usually cooked, spiced or curried and served as a side dish.
Country of Origin: Canada
This product was packaged using equipment that also handles wheat, soy, peanuts and tree nuts.
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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