I LOVE black lentils culinarily because they are dark and dense and are just perfect for those recipes that call for that dark intense color. They are unobtrusive in flavor while just imparting their creaminess, when pureed. I love lentils in general because, nutritionally, they are truly outstanding (I mean that quite literally: click here to find out more about the health benefits of lentils). They are low in calories; they are an excellent source of high-quality plant protein; an outstanding source of fiber; rich in minerals, including calcium, potassium, and magnesium and a good source of B vitamins, especially folate. I have devoted two blogs entirely devoted to lentils so you can find out more how much and why I just love them: A Clandestine Ingredient; The Goodness of Lentils.
Here are some of the recipes where you will find them: Creme au Chocolat, Chocolate Lava Cake, Cocoa Almond Oat Power Shake, Flourless Dark Chocolate Cake, Silky Chocolate Pudding or all of my burgers, whether turkey or vegan (I have so many, I have a blog devoted to my burgers here).
Basic Black Lentils
Ingredients
- 1 cup black lentils dry
- 3 1/2 cups water
Instructions
- Bring the water to boil in a medium saucepan
- Add the lentils and cook, uncovered, for 20 minutes, or until "al dente" but cooked through.
- Place in a colander to drain and rinse under cold water and drain again.
Nutrition
Black lentils are the easiest thing to cook, no need for pre-soaking as they cook quickly. They are very versatile, don’t over complicate it.. Keep it simple with fresh ingredients, veg and you can never go wrong. I’m sorry anyone who uses a microwave period, doesn’t know how to cook.
I soaked my black beluga lentils and all the black color came off and we were left with what looks like French green lentils. Is that normal?
I don’t know David because I don’t soak mine, but that makes sense.
I have the same black lentils and when cooked, the black comes of in the liquid. Ruined a great soup visually as a result one time. So now I cook my lentils separately and add at end of my soup making. My solution is to just buy the green lentils as the nutritional value is comparable. I turned a gorgeous pot of yummy vegetable soup into a visual nightmare. Good luck And for all those people out there saying it is a Sulphur reaction or your pots are no good, I think it is much more simple. Under heat, the natural black coloring just comes off in the water then absorbs again as cooked lentils.
I am glad you found a solution Jackie and I love that you shared! thank you!!
Do remember that lentils, like beans, will cook more slowly the older they are. Really old beans won’t get creamy-soft, though they’re still edile.
And I’ve never needed to pre-soak any kind of lentil. If you like the extra planning and labor, thought, go right ahead!
Thank you Chris! That’s my experience as well. I never pre-soak my lentils, like I do my chickpeas or cannelini beans so perhaps indeed it’s a question of the “age” of the lentils!
I made these according to your directions but after 20 min, they weren’t al denté but undercooked. I had to put them back in the boiling water for another hour.
Oh no! Elaine, I am so sorry that happened! I don’t understand why, because these were the directions that worked for me. Did you use the same amount exactly?
Elaine, are you possibly at high altitude?
I used to have this problem when cooking at altitude. Living over 5000 feet brings the boiling temp way down. I solved this by using a pressure cooker. Not ideal all the time, but an idea, even at sea level.
It’s possible that the lentils were old.
I had the same experience… I think there’s a step of soaking or something that must be missing because mines were crunchy and undercooked within this time frame and I thought it was me just not doing something right but this happened twice. The first time I had to cook them through using the microwave. The second time I simply just left the lentils in the pot for quite a while longer than 20 minutes.
Were your lentils whole or split?
whole
The cooking time can vary based on how hard or soft your water is.
Thank you 🙂
I need a gluten free black beluga lentil that is not packed in a plant that also may cross contaminate from wheat, soy or anything else. My doctor has me on a very strict trial diet for esophagitis determination…eliminating all possible allergies. Please let me know where I can find such a lentil. Thank you.
Tricia, no idea!!!
Try Rancho Gordo
Tricia: You could also just wash them first.
Thanks Catherine, excited to make them!
Try Edison Grainery. No allergens or ingredients (dry goods/pantry staples) with gluten in the warehouse production rooms as the owner is Celiac. Every lot is tested for gluten levels and microbiologicals before being packaged. The results are posted online. The name ‘Beluga’ is trademarked so just look for Black Lentils.
I found black urad (black gram) in an Asian market near me that states the lentils are processed in a gluten free facility. I am using them for my children who have celiac. The brand is “24 mantra organic” http://www.24mantra.com
Hi my CATHERINE! Tonight I am making your https://cuisinicity.com/baked-chocolate-custard/ for a holiday party tomorrow. And I’m starting by cooking the lentils! Thank you for getting me started on the right foot. Five hearts, as usual!
Catherine, thanks so much for introducing me to black lentils. I love them, and they’re nice with eggs for breakfast. But instead of boiling in water, I have been soaking 1 cup of them until they are hydrated, then rinse and drain. In a bowl with a plate on top, I microwave on high for 3 min, then add 2-4 Tbl water (if they need it) and stir, microwave for another 3 minutes. Done. Since there is no cooking water to drain off, they keep more of their flavor this way, and I can keep them in the fridge and freezer ready to reheat. You don’t even have to soak them first if you don’t have time, but I haven’t worked out how much water they’ll need from dry. Maybe equal volumes and add as necessary. Cheers!
WOW, Deb, I am going to put your quick recipe to use when I am out of time! Thank you so much!! I love it!
I am trying this with my very first exposure to using lentils today. I bought them about two weeks ago and kept putting off trying them because we only use a microwave to prepare food since we have a stove on our main floor but have not moved upstairs yet as we have been and still are finishing our house. I had only seen using a stove top and had yet to hail everything up to our new kitchen to try cooking lentils. So I will try this method and then will me looking for a recipe or two to use them in! L
How long do you soak them? How can you tell they are hydrated ?
I don’t soak them at all! I just cook them just the way I describe it in there recipe!!
I use the overnight salt soak method (attributed to the USDA) that I learned about in a 1982 Storey/Garden Way publication titled Cooking With Dried Beans. For each 1 cup of dried beans/lentils, use 1 tsp salt in 3 cups water. Very little, if any salt actually penetrates the beans, but it helps them to absorb water more evenly. Lentils hydrate faster than beans, but I’ve not actually paid much attention to how fast. 6 hours is probably enough. I usually soak 8-12. Just bite into one and you’ll be able to tell.
Rinse and drain the soaked lentils, and put them in a microwave-safe bowl with seasoning and water. 1/4 – 1/2 tsp salt (to taste) and 1/4 cup water per 1 cup dry lentils. Microwave covered for 3 minutes. Add another 1/4 cup water, stir, and microwave another 3-4 minutes. With your microwave, your mileage may vary. I like to pause for 20 minutes or more before the second microwaving to allow the lentils to absorb as much water as they will. Play around with the amounts and times for your oven. This is what’s currently working for me with black lentils. French lentils and other types require some adjustment.
Again, thank you Catherine for introducing me to beluga lentils. Love them. Unfortunately, I have been unable to find organic ones locally this year, so I have been buying HyVee store brand. They are really good, but I don’t know if glyphosate was used to ripen them for harvest, or what other chemicals may have been used in their cultivation. I can only hope that soaking and rinsing helps to reduce pesticide residues, because I eat these regularly. But, I don’t know …