Black caviar lentils recipe: 59 photos
FAQ
Beluga lentils are a type of small, black lentil, which get their name from their resemblance to Beluga caviar. They are grown in the cool, dry climates of Canada and America's northern plains and are less common than red, yellow and green lentils.
Black lentils and urad dal are NOT the same and belong to different botanical species. Black lentils are part of the lentils family (Lens culinaris), like brown, green, or red lentils, and they are much smaller than urad dal. Urad dal, often used in Indian and Asian cooking, is a bean, part of the Vigna family.
Substitute: black beluga lentils are sold in most grocery stores (or online), but if you can't find them, use French green lentils (also called Puy lentils). They're similar in size and texture and also hold their shape well when cooked.
The macronutrient breakdown is 68% carbs, 3% fat, and 29% protein. This is a good source of protein (23% of your Daily Value), fiber (32% of your Daily Value), and potassium (8% of your Daily Value).
The best part is that black lentils are the most nutrient-dense type of lentil, including high quantities of calcium, potassium, iron, and protein. According to the USDA, a half cup of raw black lentils has 960 mg of potassium, 100 mg of calcium, 8 mg of iron, and 26g of protein.
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Mike Karabeini
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