Basic Black Lentils - Cuisinicity

I LOVE black lentils culinarily because they are dark and dense and are just perfect for those recipes that call for that dark intense color.  They are unobtrusive in flavor while just imparting their creaminess, when pureed. I love lentils in general because, nutritionally, they are truly outstanding (I mean that quite literally: click here to find out more about the health benefits of lentils). They are low in calories; they are an excellent source of high-quality plant protein; an outstanding source of fiber; rich in minerals, including calcium, potassium, and magnesium and a good source of B vitamins, especially folate. I have devoted two blogs entirely devoted to lentils so you can find out more how much and why I just love them: A Clandestine Ingredient; The Goodness of Lentils.

Here are some of the recipes where you will find them: Creme au Chocolat, Chocolate Lava Cake, Cocoa Almond Oat Power Shake, Flourless Dark Chocolate Cake, Silky Chocolate Pudding or all of my burgers, whether turkey or vegan (I have so many, I have a blog devoted to my burgers here).

4.45 from 9 votes Print

Basic Black Lentils

Black lentils are dark and dense and are just perfect for those recipes that call for that dark intense color. Nutritionally, they are truly outstanding. You will find them in Creme au Chocolat, Chocolate Lava Cake, Cocoa Almond Oat Power Shake, Flourless Dark Chocolate Cake, Silky Chocolate Pudding or all of my burgers.

Course Dessert, Side Dish Cuisine Middle Eastern Keyword beluga lentils cooking time, black lentils cooking time, cook black lentils, cooking beluga lentils, cooking black lentils, how long to cook black lentils, how to cook beluga lentils, how to cook black beluga lentils, how to cook black lentils, how to make black lentils Cook Time 20 minutes Total Time 20 minutes Servings 2 cups Calories 304 kcal Author Catherine Katz

Ingredients

• 1 cup black lentils dry
• 3 1/2 cups water

Instructions

1. Bring the water to boil in a medium saucepan
2. Add the lentils and cook, uncovered, for 20 minutes, or until "al dente" but cooked through.
3. Place in a colander to drain and rinse under cold water and drain again.

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