Lentils, Black Beluga

Lens culinaris

Origin / Harvest:

• USA / September–October
• Canada / September–October

Description & History

Lentils, a favorite in soups and vegetarian dishes, come in dozens of varieties and colors. They are considered one of the earliest cultivated crops and native to the Nile, Tigris, and Euphrates Valleys in the Middle East (a.k.a the Fertile Crescent) as early as 6,000 B.C. Naturally eaten before domestication, remains of charred wild lentils have been found in Greek caves dating back to 11,000 B.C. Now this versatile legume is cultivated in many parts of the world and a core ingredient in world cuisine.

With an appearance similar to beluga caviar, black beluga lentils are one of the smallest in the lentil family and have a jet black, shiny skin once cooked. Once peeled or split, these black lentils reveal a rich yellow core.

Uses

Because black beluga lentils tend to become soft when cooked, they are ideal for soups and stews. Lentils can also be cooked with grains to make baked goods. Served cold, black beluga lentils have a firmer texture and are popular in salads or as a side dish.

Nutrition

Black beluga lentils are low in fat and an excellent source of cholesterol–lowering fiber. They are also an excellent source of folate and a good source of potassium, iron, and phosphorus.

Black Lentils