Also known as Urad Dhal, these small shiny black lentils hold their shape well in cooking and have a lovey nutty taste, making them really good when used cold in salads. Equally useful in stews and soup they are a bit more sophisticated than some other lentils looking and tasting great: try them with salmon, roasted veg or rice.
They are high in anthocyanins - an antioxidant also found in blueberries. They get their name from the beluga caviar as they look similar once cooked.
Organic Black Beluga lentils
|Typical Values Per 100g|
|of which sugars (g)||3|
|of which saturates (g)||0|
Cook for around 20- 30 minutes- no need to soak them first.
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