Beluga Black Lentil Burgers - Vegan Family Recipes (2024)

FAQs

Are beluga lentils the same as black lentils? ›

Black lentils, also known as Beluga lentils are an impressive black colour.

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.

This black lentil recipe is one of my favorite side dishes. Black lentils are also known as beluga lentils since they resemble beluga caviar, the most prized of all caviar varieties. John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes.

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.

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.

As well as being packed with vitamins and minerals, lentils contain several beneficial plant compounds called phytochemicals, which can help protect against chronic diseases like heart disease and diabetes. Eating lentils daily has been shown to increase 'good' HDL cholesterol and lower 'bad' LDL cholesterol.

Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

Black Gram, also known as "Urad Dal," are pulses that, although commonly called lentils, are actually related to cowpeas and mung beans. They originated in India, where they are still an important culinary ingredient, used in popular dishes such as dal makhani, dosa and papadum.

Lentil dishes are most widespread throughout South Asia, the Mediterranean regions, West Asia, and Latin America.

With a size approximately 30% larger than traditional red split lentils, the sharply tapered edges on the King Red seed provides a clean split look ideal for quality conscious markets. Bright red colour after polishing makes the King Red stand above all others as truly the “king of red lentils”.

Can you eat Beluga lentils raw? ›

Can You Eat Lentils Raw? The short answer? No. Like other legumes, raw lentils contain a type of protein called lectin that, unlike other proteins, binds to carbohydrates and your body can't digest them.

If stored at less than 15 percent moisture and under 60 degrees Fahrenheit, lentils have a shelf life of up to three years; however, long storage may cause discoloration, hardness or moisture absorption.

We love all kinds of lentils, from red to green, but black lentils are in a league of their own. These glistening, bead-like beauties are basically the caviar of legumes—they even look like it when cooked, which is why they're also called beluga lentils.

Soaking lentils are known to enhance the rate of mineral absorption in the body.

Black—or Beluga—lentils are small, black pulses that are similar in shape and appearance to the caviar that goes by the same name. While Beluga caviar is almost impossible to access (the Beluga sturgeon is considered endangered due to overfishing and egg harvesting), the lentils need not be!

Black Gram, also known as "Urad Dal," are pulses that, although commonly called lentils, are actually related to cowpeas and mung beans. They originated in India, where they are still an important culinary ingredient, used in popular dishes such as dal makhani, dosa and papadum.

Black Lentils (Beluga lentils)

Thanks to the robust flavor, these lentils pair well with meaty veggies and marinated proteins like mushrooms, tofu, and seitan. Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

Red vs Green Lentils

Red and green lentils are very different and don't make good substitutes for each other. Green lentils have thick skins and hold their shape when cooked. Red lentils are hulled with the skins removed and tend to become soft and mushy.

Their firm texture enables them to hold up well in soups and salads when other lentil varieties would typically get too mushy. They're also a staple in Indian cooking, often blended into creamy dal dishes (also spelled daal or dahl).