Black Beluga Lentils look like caviar when cooked and are delicious as a side dish. They are excellent in soups and salads, and are higher in amino acids than French, green, or red lentils.
Their mild flavor combines readily with other ingredients in soups and grain salads and they hold their small round shape.
These tiny lentils are indigenous to Syria and have been eaten for over 8,000 years. Lentils are the seed of a small shrub and have been a staple food for many South Asian cultures.
They have a mild, earthly flavor and soft texture. Lentils are one of the few legumes not to presoak.
The quick cooking and nutritious nature of lentils make them an obvious choice for winter soups. They’re delicious in chilled vegetable salads, or mix with bread crumbs, minced onion and garlic to stuff roasted red peppers or eggplant.
They cook in about 30 minutes without soaking.