Basic Black Beluga Lentils
Baluga lentils are a source of protein, fiber and many vitamins and minerals. they have the highest digestibility-to-crude protein ratio of any food on earth. their name comes from the italian word for "lentil" which is "lente". lentils were first eaten in india about ten thousand years ago. but it was the romans who gave them their name because they thought they looked like little bullets ("ballistae") – hence "baluga".
Do you need to soak beluga lentils?
No, you don't need to soak the beluga lentils that are used in this recipe for biscuits. If they are soaked, then it should be kept at least 12 hours. But if you cook the lentils without soaking them even for 5 minutes then these will turn out fine as well.
What can I use instead of beluga lentils?
Red lentils which are also also quick cooking. French green lentils would be a good option too.
How do I use Lentils?
Lentils are one of those foods that are good in just about any way you cook them. They are a very versatile food and can be added to salads, stews, soups, or even served as a side dish. Their small size makes them easy to eat if you're on the go and their mild flavor makes it easy to add other ingredients without having conflicting flavors.
How long does it take to cook beluga lentils?
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.
How do you cook Basic Black Beluga Lentils?
In the pot on high heat, add lentils, carrot and celery. Stir for 30 seconds to a minute to let vegetables cook and release their smells. Add garlic then stir another 30 seconds. Add the water and bring it just about to a boil.
Then reduce heat until you have a bare simmer. Simmer for 15 minutes, stirring every couple minutes. Add more water if it's drying out before the lentils are cooked through.
Basic Black Beluga Lentils
- Instant Pot
- ½ cup dry beluga lentils rinsed
- 1 small carrot diced into ¼-inch pieces (about ¼ cup)
- 1 stalk celery diced into ¼-inch pieces (about 3 tablespoons)
- 3 small garlic cloves minced or pressed through a garlic press (about 2 teaspoons)
- 6 cups water* or vegetable stock for more flavor
- In the pot on high heat, add lentils, carrot and celery. Stir for 30 seconds to a minute to let vegetables cook and release their smells. **If you use an Instant Pot just use the "Saute" function
- Add garlic then stir another 30 seconds.
- Add the water and bring it just about to a boil. Then reduce heat until you have a bare simmer.
- Simmer for 15 minutes, stirring every couple minutes. Add more water if it's drying out before the lentils are cooked through.