Where are they from?
Canada is the world’s largest producer and exporter of lentils. In the Prairies, not only are green, brown and red lentils grown and harvested, but so are these nourishing tiny black lentils reminiscent of beluga sturgeon caviar, the source of their name.
What do they taste like?
In general, all lentils are known for their nutty and slightly earthy taste, which is also prevalent in black lentils. They can be added to salads, Buddha bowls, burritos, soups or just served as a side dish. They are sold dried in grocery stores and online.
How does one cook with them?
Unlike larger legumes like chickpeas or beans, lentils don’t need to be soaked in water prior to cooking. Easy to prepare, they cook directly in two to three times their volume of boiling water, for 20 to 30 minutes until tender. Also, adding salt to your cooking water is recommended to ensure your lentils are seasoned thoroughly.
Are they good for you?
All lentils, including beluga, are a great source of satiating plant protein, dietary fibre, vitamins like folic acid, and minerals like iron, zinc and copper. Beluga lentils’ distinct black exterior is also rich in anthocyanins, phytochemical compounds with antioxidant properties that are beneficial to one’s health. In short, all good reasons to add them to your meals more often!
Want to cook with beluga lentils? Here are a few recipes to try: