I suspect you haven’t tried cooking beluga lentils before. I hadn’t until recently. They are just appearing on the food scene. But quickly gaining popularity. They are like little beads of caviar – thus their beluga name. Here is a simple recipe to give them a try.
Beluga or black lentils have a striking appearance. They are small and hold their shape when cooked, unlike red and yellow lentils, which tend to go mushy.
Their strong black shiny color makes them a great backdrop for lots of dishes. You can use them for hot dishes with stark white and yellow eggs on top or try them in salads with colorful vegetables to show up against the black. A visual dream!
They are a high fiber food (8g fiber per 1/2 cup)and also a good source of protein (9g protein per 1/2 cup). The blackness also indicates they are good source of anthocyanins – the antioxidants found in dark berries like blackberries.
They are used extensively in Indian cooking in dishes such as urad dal. They cook within 40 minutes and absorb flavors well.
Cook up plenty with some to eat hot and others to keep in the fridge to add to salads.
Eat a rainbow a day
I often tell people to “eat a rainbow a day” – but my rainbow includes more than the ROYGBIV. It also includes white, beige and black. So this recipe is a great way to get some black into your expanded rainbow. The idea behind eating a rainbow is that each color generally has a different nutritional value so eating a variety of colors means we should get lots of different vitamins, minerals, and micronutrients each day.
Get adding some black into your diet today!