Packed with protein and fiber, these nutty little nuggets can enhance more than just the nutrition of your dishes. Black “beluga” lentils add an earthy taste and bite-tender texture to an almost endless list of bowls and salads. Learn how to cook black lentils to open up a whole new world of plant-based protein options!
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When you hear “taste the rainbow,” I bet your mind immediately conjures a small, round, hard food that’s practically inedible… but probably not uncooked lentils. It’s a shame the marketing geniuses at Big Legumes didn’t nab it first.
We’ve got red lentils, brown lentils, yellow, green (including bluish-green French “puy” lentils), and the hero of today’s story, black lentils.
Lentils have been a staple in global cuisine for literal millennia for good reason. They’re incredibly nutrient-dense, filling, and have a ridiculously mild flavor – this means they work in practically any dish. Well, let’s be more specific – there’s a type of lentil for almost every type of dish, so learning how to cook black lentils will definitely improve upon some of your favorite recipes and hopefully inspire you to create (or try) new black lentil recipes.
Lentil Basics
When it comes to choosing the right lentil for the right recipe, everything is dependent on the husk. The husk dictates everything from cook time to how each lentil varietal perform under certain cooking conditions.
- Lentils with weaker husks (like red and yellow lentils) perform better in soft soups and doughs.
- Heartier lentils (like our friend, the black lentil) are better at retaining their shape and have a firmer texture once cooked; they’re best suited for salads and bowls.
What are Black Lentils?
Black lentils are both the superfood of pulses, but also a super food. If you’re a fan of the fast-casual chain CAVA, you may have experienced the tiny, tasty sensations that are black “beluga” lentils. Yes, as in caviar. And it’s an apt nickname – beluga lentils are exceptional, and thankfully cost pennies compared to their namesake.
But if you’re not a regular on the fast-caszh bowl eatery scene – and even if you’re well-versed in vegan and vegetarian cuisine – you may not have rubbed elbows with beluga lentils.
Here’s the quick and dirty on these tiny, tasty nuggets:
- Nutritional value: they’re packed with a healthy dose of fiber, iron, and plant-based protein.
- Texture: black lentils have a hearty husk (or hull). This helps them retain their shape once cooked, with a firm-but-tender bite.
- Flavor: mild and very slightly earthy, cooked beluga lentils are quite similar to black beans once cooked.
Black lentils are a little hard to find in your average, everyday grocery store, so you may need to venture out to a Whole Foods, Mom’s Organic Market, Sprouts, etc, or purchase online via a merchant like nuts (dot) com. When shopping, be sure to purchase black (beluga) lentils, and not urad dal, which are hulled and split (and technically closer to mung beans!) and have a completely different texture.
Ingredients Overview
Before you start rinsing your lentils and get ready to simmer, hold up just a moment! Black lentils are essentially a blank slate once cooked, but easily take on the flavors of other herbs, vegetables and seasonings – it’s why their such a popular addition to salads and grain bowls. Boost their flavor from the very beginning by cooking them them with onions, garlic, and fresh herbs.
- Dried Black Lentils: be sure to purchase black beluga lentils, and not urad dal. Lentils should always be thoroughly rinsed and picked through prior to cooking, but there’s no need to soak them.
- Olive Oil: you’ll need a bit of oil to saute the garlic and onions, but there’s a bonus here too! The olive oil will prevent foaming while the lentils simmer or are cooked in the Instant Pot.
- Onion and Garlic: finely chop the onion – as close to minced as you can get – to help the onions blend seamlessly into the cooked lentils.
- Fresh Thyme: fresh is best, but if you don’t have fresh on hand, substitute ½ teaspoon dried time.
- Bay Leaf: one leaf will infuse the perfect amount of flavor during cooking.
- Kosher Salt: add the salt after cooking and season to taste – start with ½ teaspoon.
How to Cook Black Lentils on the Stovetop
Cooking black lentils on the stove will give you the most control over their final texture. Simmer the lentils for 20-25 minutes, depending on their age (older lentils will take a bit longer). Taste around the 20 minute mark, and cook until the lentils are tender with a slight bite.
- Place the lentils in a mesh strainer, then rinse under cool water. Remove and discard any broken pieces as you rinse.
- Saute the onion in a splash of olive oil for 2-3 minutes, then add the garlic and cook 1 minute more.
- Add the lentils, water, thyme, and bay leaf to the pot, then give everything a good stir.
- Increase the heat to high to bring the liquids to a boil, then reduce to low to maintain a steady simmer. Simmer 20-25 minutes, uncovered, until the lentils are tender with a little bite.
- Discard the bay leaf and thyme, then drain excess liquid.
- Season with salt to taste, then add lemon juice and finely chopped herbs (we like parsley or thyme) if desired.
How to Cook Black Lentils in the Instant Pot
Cooking black lentils in the Instant Pot is perfect for when you need to focus on other components of your meal. Instant Pot lentils cook in about the same amount of time as the stovetop, but take far less energy and attention to get comparable taste and texture.
- Place the lentils in a mesh strainer, then rinse under cool water. Remove and discard any broken pieces as you rinse.
- Saute the onions in a splash of olive oil for 2-3 minutes using the “Saute” function on the Instant Pot, then add the garlic and cook 1 minute more.
- Add the lentils, water, thyme, and bay leaf, then give the everything a good stir.
- Seal the Instant Pot and program to “High Pressure” for 7 minutes. It will take about 10 minutes to the pot to come to pressure. Allow for a 10 minute natural release when complete, then release the remaining pressure manually.
- Discard the bay leaf and thyme, then drain any excess liquid.
- Season with salt to taste, and add lemon juice and finely chopped herbs for more flavor.
Recipe Notes and Tips
- Sifting through black lentils to discard broken legumes is difficult – they’re so tiny! Just do your best!
- Like other lentil varieties, black lentils are essentially flavorless, even after cooking. Give them a head start in the flavor department by cooking with onions, garlic, and fresh thyme.
- Use broth instead of water for even more flavor! We like chicken or vegetable, but you do you.
- “Bite-tender” is subjective – the best way to know your lentils are ready is to taste them.
- Salt the lentils after cooking. Cooking lentils in salted water may make them tough, but more importantly, it’s so much easier to control the level of salt in the dish if you salt after cooking.
- If the lentils aren’t quite to your texture preference in the Instant Pot, simmer them for 5-10 minutes. Press the “Saute” feature and partially cover the pot to prevent excessive evaporation.
Serving Black Lentils
Black lentils have become an increasingly popular and accessible ingredient in modern American fusion cuisine (thanks CAVA!). They’re a terrific protein-packed addition to many recipes, but they’re essentially a blank canvas flavor-wise – this means they’re the perfect plant-based punch of protein to work into salads and bowls.
Here are some of our favorite ways to enjoy black lentils:
- As a side dish: season the cooked lentils with lemon juice, red wine vinegar, or champagne vinegar, along with a tablespoon or two finely minced fresh herbs – we love a combination of parsley and mint, or fresh thyme.
- In a salad: toss black lentils into any salad! They’re a natural pairing to Mediterranean flavors, so add a cup or two of cooked black lentils to a quinoa salad or orzo salad.
- In a grain bowl: add or substitute! We love them as a bonus punch of protein in cauliflower shawarma bowls. Swap them for the black beans in our vegan fajita bowls or sweet potato grain bowls.
Storing and Freezing
- In the Fridge: store cooked lentils in the fridge in a sealed container for up to 5 days. They can be served cold (they’re delicious in salads!) or reheated in the microwave for about 30 seconds.
- In the Freezer: we recommend freezing black lentils with their residual cooking liquid AND undercooking the lentils so they’re not mushy after defrosting. On the stovetop, remove the lentils from heat as soon as they’re chewy, but still very firm. In the Instant Pot, cook for 6 minutes instead of 7 and allow for a 10-minute natural pressure release, then release the remaining pressure.
Have you tried black lentils? I’d love to know what you think! Leave a comment and a rating below.
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How to Cook Black Lentils (Beluga Lentils)
Print Recipe Rate this Recipe Pin RecipeIngredients
- 1 cup black lentils
- 1 tablespoon olive oil
- ½ medium sweet (Vidalia) onion, finely chopped
- 2 cloves garlic, minced
- 3 cups water or broth, see Note 1
- 1 whole bay leaf
- 1 sprig fresh thyme, see Note 2
- ½ teaspoon kosher salt
- 1 tablespoon lemon juice, optional
- 1 tablespoon finely minced fresh parsley, optional
Instructions
Stovetop Black Lentils
- Place the lentils in a fine mesh strainer and rinse under cool running water until the water runs clear. Pick through the lentils and discard any broken pieces; see Note 3.
- Heat olive oil in a 2-quart saucepan over medium high heat until it shimmers. Add the onions and cook, stirring occasionally, until soft, 2-3 minutes. Add the garlic and cook, stirring constantly, for 1 minute.
- Add the rinsed lentils, water, bay leaf, and thyme sprig, then stir to combine. Increase the heat to high and bring the liquid to a simmer. Reduce the heat low to maintain a steady simmer and cook, uncovered, for approximately 25 minutes, or until the lentils are bite-tender; see Note 4.
- Discard the bay leaf and thyme, then drain any excess liquid. Stir in the salt and taste for seasoning. Adjust with salt and pepper if needed; stir in lemon juice or finely chopped fresh parsley or thyme leaves for extra flavor. Serve warm, cold, or room temperature.
Instant Pot Black Lentils
- Press the “Saute” button; if your model allows for temperature modes, select “Medium”. Add the oil to the inner pot and heat until it shimmers. Add the onion and saute, stirring occasionally, until soft, 2-3 minutes. Add the garlic and cook, stirring constantly, 1 minute more. Press the “Cancel” button to turn off the saute mode.
- Add the rinsed lentils, 2 cups of water, bay leaf, and thyme sprig, then stir to combine.
- Seal the pot; program the Instant Pot to “High Pressure” for 7 minutes, then allow for a 10 minute natural pressure release; it will take 10-12 minutes for the pot to come to pressure. Release the remaining pressure manually, then open the Instant Pot with the lid facing away from you. Discard the bay leaf and thyme stems, then drain any excess water. Stir in the salt and taste for seasoning. Adjust with salt and pepper if needed; stir in lemon juice or finely chopped fresh parsley or thyme leaves for extra flavor.
Notes
- Note 1. Use 3 cups of water (or broth) for stovetop cooking. Reduce the liquids to 2 cups for the Instant Pot.
- Note 2. Substitute ½ teaspoon dried thyme if fresh is not available.
- Note 3. Black lentils are tiny, and discarding broken pieces can be difficult. Using a small spoon helps, or simply do your best!
- Note 4. Bite-tender can be subjective, so start tasting for texture around the 20 minute mark. We like our black lentils to be chewy, but creamy, and find that they’re perfect right around 25 minutes.
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