Black Beluga lentils are so called because they resemble the glossy black caviar. They are an easy way to add nutrition to soups, stews, casseroles, salads, sauces and other vegetarian dishes.
To prepare them : spread them out in a thin layer to check for damage or debris. Rinse in a colander.
Pour the rinsed lentils into a large stockpot or saucepan. Add water or flavoured stock or broth for additional flavour. As a general rule, use 1 1/2 cups of liquid for every 1 cup of dry lentils. Add additional seasonings to the pot, if desired. Ideas include minced garlic, chopped onions or dried herbs and spices. Bring to the boil and allow to simmer for 25 to 35 minutes. Allow to cool after draining and vefore eating.
For more information on cooking pulses follow this link to our Real Foods Guide To Pulses