Cooking With Black Lentils The Ultimate Easy Guide

They are small, round, black-colored lentils with an earthy taste and a firm texture. They are also called beluga lentils because they look like beluga caviar. Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet.Don’t have time to read the full blog post? JUMP TO RECIPE HERE!

What are black lentils?

How to cook black lentils video

Ingredients & Substitutions

How to cook black lentils

Serving suggestions

Black lentils as a side dish

Black lentils as an add-in to other meals

Variations

Boiled black lentils

Here’s our full guide on how to cook lentils. Check it out to learn everything about this delicious and wholesome legume. Their black color is given by anthocyanin, a potent antioxidant also found in blueberries and black rice. You’ll love their rich and earthy taste and their versatility. They are easy to cook and don’t require soaking. And because black beluga lentils keep their shape well, they are excellent for meal prep. Keep them in an airtight container for up to a week, and add them to your favorite dishes when you need a boost of wholesome plant protein. We love them on toasted bread, in wraps, and burritos. Try them in bowls and salads or stirred into soups and stews to add flavor and substance. And while there are many ways to cook this delicious legume, here we’ll show you how to braise black lentils in one pot and with simple pantry staples. Tip: to learn how to boil black lentils in water, check out our how to cook lentils guide.

Black lentils

You can find black lentils (also known as beluga lentils due to their resemblance to black caviar) in larger grocery stores, organic and health stores, or Asian stores. They are most often sold dry; we have never seen them canned. You can substitute other dry lentils like French green lentils, brown lentils, or whole red lentils (not split red lentils).

Flavor base

A simple flavor base made with extra virgin olive oil, carrot, celery, onion, and garlic enhances the rich and earthy flavor of the black lentils, adding sweet and fresh flavors. These aromatic vegetables should be coarsely chopped and gently cooked in the olive oil for 5 to 10 minutes.

Aromatic herbs

Sturdy fresh herbs like rosemary sprigs and bay leaves pair perfectly with beluga lentils. Other herbs that you can use are sage leaves and thyme. Substitute dry herbs for fresh ones. You can even use an Italian herb mix if you only have that in your pantry. If you want to add Eastern flavors, we recommend spices like cumin, coriander, and turmeric.

Vegetable broth

You can use water or vegetable broth to simmer the lentils.

Tomatoes (optional)

You can add diced or crushed canned tomatoes or chopped fresh tomatoes. Also, tomatoes are optional, but we think they add a pleasant sweetness to the lentils.

Salt & Black Pepper

Season to taste with sea salt or kosher salt and freshly ground black pepper. Remember to add a pinch of red pepper flakes or some finely minced chili pepper for a touch of heat. We start with a delicious soffritto or flavor base. Heat the extra virgin olive oil in a large pot or Dutch oven. Add chopped onion, carrot, and celery and cook gently on medium-low heat for 10 minutes. Tip: the vegetables should get soft and shiny but not brown or colored. Rinse the black lentils under running water, then stir them in the vegetables. Add vegetable broth, canned tomatoes, a clove of crushed garlic, a sprig of rosemary, and a bay leave. Season with salt, black pepper, and red pepper flakes. Now cover with a lid, bring to a boil, then crack the top open and simmer gently on medium heat for about 30 minutes or until the lentils are tender but with a bite.

Black lentils as an appetizer

Make black lentil bruschetta by toasting some slices of crusty bread. Rub the warm toasted bread with garlic, add the lentils on top, and drizzle with extra virgin olive oil. This is a simple and delicious way to enjoy this tasty legume. Or you can have them as part of a larger appetizer with other spreads and sauces like:

Caponata Hummus Romesco sauce Tahini sauce Muhammara

Eggplant caponata

Hummus

Romesco Sauce

Muhammara

Serve them in a bowl or from the pan, and put them in the center of the table so people can help themselves. We love them next to our tofu main dishes, like:

Mushroom tofu Tofu cacciatore Lemon tofu Tofu with pizzaiola sauce

Next to warm bread and grains such as:

Crostini Bruschetta Focaccia Pita bread Couscous, rice, or farro

With salads and vegetables, like:

Tabbouleh salad Mediterranean farro salad Roasted eggplant and roasted zucchini Moroccan carrot salad

Pita Bread

Focaccia

Tabouli (Tabbouleh)

Moroccan Carrot Salad

Chickpea soup Tuscan white bean soup Carrot soup Tofu soup Vegetable soup

Or add them to your favorite wraps and bowls, like:

Buddha bowl Mediterranean Bowl Breakfast burrito or burrito bowls Rice salad

Chickpea Soup

Vegetable Soup

Mediterranean Bowl

Carrot Ginger Soup

Questions

More lentil recipes

More legumes recipes

Bring a large pot of water or vegetable broth to a boil. Add a teaspoon of salt and stir in the black lentils you previously rinsed under running water. Optionally, add aromatics like bay leaves, rosemary sprigs, an onion cut in half, a carrot, and a celery rib. Boil uncovered for 15 to 45 minutes, depending on how dry your lentils are. Taste to check for doneness, then when you are happy with their texture, drain the lentils and let them cool down at room temperature before storing them in the fridge.

Black lentils in the instant pot or pressure cooker

Like most other legumes, black lentils cook faster in a pressure cooker like an instant pot. Rinse the black lentils with water and add them to the instant pot. Add water or vegetable broth and salt. Optionally add aromatics like an onion (cut in half), carrot (whole), celery (a rib, whole), bay leaves, and rosemary. Seal the lid and set the instant pot to “Pressure Cook.” Set the time to 10 minutes and start. When done, allow the pressure to release naturally, then release the remaining pressure manually and open the pot. Remove aromatics (they are safe to eat if you like) and let lentils cool down at room temperature before storing them in the fridge. The best way to determine if they are cooked is to taste them. They should be tender but have a slight bite. If they are not done, add more water or broth and cook in 5-minute increments. Refrigerator: keep in an airtight container in the fridge for up to a week. Freezer: store in a freezer-friendly bag and freeze for up to 6 months. Thaw & Reheat: thaw in the refrigerator over several hours, in the microwave, or a saucepan with some water on the stovetop.