black beluga lentils recipe

Written ByJenny Smyth Posted on
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The Best black beluga lentils recipe

I’m so excited to share this recipe for Black Beluga Lentils with you all. I’ve been making it for years, and it’s a staple in our household. My kids love it, and it’s perfect for a quick weeknight dinner or a special occasion.

The beluga lentils are so versatile and can be used in a variety of dishes, from soups to stews to salads. They’re also incredibly nutritious, packed with protein, fiber, and minerals. I love that they’re easy to cook and have a unique texture that’s both creamy and firm at the same time.

I first discovered beluga lentils on a trip to Italy, where they’re commonly used in many traditional recipes. The name ‘beluga’ refers to the lentil’s distinctive black color and resemblance to the beluga whale. They’re a type of lentil that’s smaller than most other varieties, with a sweet and nutty flavor that pairs well with a wide range of ingredients.

One of my favorite things about this recipe is the simplicity of its preparation. Simply soak the lentils overnight, then cook them in a flavorful broth with some aromatics like onions, garlic, and herbs. This results in a rich and savory dish that’s full of depth and complexity.

You can serve it as is, or add some additional ingredients like vegetables, meat, or grains to make it more substantial. This recipe is also incredibly versatile – you can use it as a base for many different meals. For example, you could turn it into a hearty soup by adding some diced vegetables and beans, or use it as a filling for stuffed peppers or bell peppers.

The possibilities are endless! I hope you enjoy this recipe as much as we do! It’s been a staple in our household for years, and I know it will become one of your favorites too.

Black Beluga Lentils with Garlic and Herbs

4.8 from 1948 votes

Black beluga lentils, also known as beluga caviar lentils, are small, black lentils that hold their shape well when cooked. This simple recipe simmers them with garlic, thyme, and bay leaves for a nutty, earthy side dish.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Lentils

1 cup black beluga lentils, rinsed
3 cups water or vegetable broth
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Rinse the black beluga lentils under cold water in a fine-mesh strainer until the water runs clear.
2In a medium saucepan, combine the rinsed lentils, water or broth, minced garlic, bay leaf, dried thyme, salt, and black pepper.
3Bring the mixture to a boil over high heat, then reduce the heat to low and cover the saucepan with a lid.
4Simmer gently for 20 to 25 minutes, until the lentils are tender but still hold their shape and have absorbed most of the liquid.
5Remove the saucepan from the heat and discard the bay leaf.
6Stir in the olive oil and adjust seasoning with additional salt and pepper if needed.
7Garnish with fresh parsley before serving.

🔧Equipment

Medium saucepan with lid
Fine-mesh strainer
Measuring cups and spoons
Knife and cutting board
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 4g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 34g🥦Dietary Fiber: 14g🍬Sugars: 2g🥩Protein: 14g

📝Notes

For extra flavor, sauté the garlic in olive oil for 1 minute before adding the lentils and liquid. You can also add a splash of lemon juice or balsamic vinegar at the end for brightness. Leftover lentils keep well in the refrigerator for up to 5 days.

Watch Video Of How Black Beluga Lentils with Garlic and Herbs Works

This Black Beluga Lentil recipe is always a good idea for any occasion – whether you’re hosting family gatherings or just need something quick and easy for weeknights.

One of my favorite things about this dish is how well it stores – simply refrigerate or freeze leftovers for later use.

When reheating cooked beluga lentils be sure to add some fresh herbs or spices to maintain their unique flavor profile.

❓ Frequently Asked Questions About Black Beluga Lentils with Garlic and Herbs

Q: What is the best way to cook beluga lentils?

A: To cook beluga lentils, start by soaking them overnight in water or broth. Then, rinse them thoroughly and cook them in a flavorful broth with some aromatics like onions, garlic, and herbs. This will result in tender lentils with a rich and savory flavor.

Q: Can I use beluga lentils in place of other types of lentils?

A: While beluga lentils have a unique texture and flavor compared to other types of lentils, you can definitely use them as a substitute in most recipes. However, keep in mind that their smaller size may affect cooking times slightly.

Q: Are beluga lentils suitable for vegetarians?

A: Yes, beluga lentils are an excellent choice for vegetarians due to their high protein content and versatility in various dishes.

Q: How do I store cooked beluga lentils?

A: Cooked beluga lentils can be stored in an airtight container in the refrigerator for up to three days or frozen for later use. When reheating them, be sure to add some fresh herbs or spices to maintain their flavor.

Q: Can I make this recipe gluten-free?

A: Yes, simply replace any gluten-containing ingredients like soy sauce or Worcestershire sauce with gluten-free alternatives.

Q: What are some good side dishes to serve with Black Beluga Lentil recipe?

A: Some popular options include roasted vegetables like carrots or Brussels sprouts, quinoa or brown rice bowls topped with grilled meats or tofu slices.

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