Petite Black Lentils
Black Lentils are tiny, jet-black, lens-shaped legumes that are known for their nutrient density and striking visual appeal, similar to beluga caviar. They have a mild, earthy flavor and firm texture, holding their shape well through the cooking process.
Suggested uses
Basic prep
Carefully sort lentils and rinse thoroughly. Bring 4 cups water to boil in saucepan. Slowly stir in 1 cup lentils. Reduce heat to a simmer. Cook until lentils are still firm, but cooked through about 25 minutes. Do not overcook. Drain lentils and rinse with cold water. Season with salt. Refrigerate until serving.
Storage & handling
Store in a cool, dry place.
Ingredients
Black lentils
Named for their resemblance to Beluga caviar, black lentils are less common than red, yellow and green lentils. With an average of 24% protein, black lentils are believed to have the highest protein content of all lentil varieties. They are ideal for use where a high-contrast lentil with sturdy structure is desired, such as in salads, as a stuffing for vegetables or as a topping for hors-d'oeuvres.
The bushy, annual plant is a member of the legume family, growing about 16 inches tall with seed-producing pods. The dried seeds stored within those pods are the lentils themselves. After their dull-colored seed coat is removed, these vibrant, low-maintenance pearls are revealed to provide fast, easy cooking and quality nutrient supply. Lentils are part of a family of legumes collectively known as pulses, which also includes dried peas and sometimes chickpeas.
The lentil is one of the oldest cultivated legumes, even being mentioned in the Hebrew Bible, and is believed to be native to southwestern Asia and northern Syria.
Classic recipe
Seasoned Lentil Burgers
A meat-free burger can be incredibly flavorful, as this recipe proves. Our Black Lentils provide meaty texture and protein, while champignon mushrooms and bread crumbs add extra body. Add spring greens, flavorful condiments and a whole-grain bun for a complete burger experience.
