Lentils, Black

Black Lentils

Black Lentils (or Beluga Lentils) are considered one of the healthiest foods. They get their odd alternate Name from their close visual resemblance to Beluga caviar. Fear not, the resemblances end there.

Black lentils are striking in appearance with a deep, jet-black hue, rich flavor and are tremendously satisfying to eat. A staple in Indian cuisine, black lentils have become a popular addition in chef kitchens all over the world. They are known to absorb the stronger flavors they’re paired with and are used as side dishes in the finest feasts. Consider adding black lentils to salads, soups, pilaf, pasta, rice or sautéed vegetables. Cooked slow with other herbs, lentils are tougher and hold their shape and cool quickly.

As rare as their namesake, these tiny, bead-like legumes are quite similar to the mung bean and sometimes referred to as braised black lentils, black gram, matpe beans or Urad Dal. Legumes are amongst the family of vegetables that include beans and peas and the most nutritious of the three. They are grown in cool, drier climates in Northern America and Canada.

Naturally low in fat, high in fiber and folate, black lentils are a good source of protein, essential amino acids, vitamin B complex vitamins, iron and minerals. Boasting 24% protein, black lentils are the highest of all lentils – green, red and yellow included. Even better, black lentils contain anthocyanins – a powerful antioxidant that helps fight free radicals which cause damage to the body’s cells. They are also known to help lower blood sugar levels.