Good morning world,
yesterday I bought a wonderful packet of black, delicious Beluga lentils. They have a striking jet-black skin and a slightly nutty, less earthy taste than green lentils. Black lentils other than green lentils possess anthocyanins, the same potent antioxidants found in dark berries such as blueberries and blackberries. Anthocyanins help to stymie free-radical cell damage, offering some protection from diseases such as cancer and heart disease. Like other legumes, black lentils are a nutrition dream, with impressive amounts of vitamins, minerals and protein—and a whopping nine grams of dietary fibre in a mere ¼ cup (60 mL) to keep you feeling full. Similar to green lentils, the black-hued ones contain only about 170 calories in a one-cup (250 mL) cooked serving. Black lentils take only 20 minutes to cook in a pot of simmering water until they are slightly tender. And unlike dried beans, lentils require no presoaking. (Quote: Besthealthmag).
They make an excellent base for fresh summer salads, for hearty soups, they taste fantastic with pork (which I do not recommend, I am just mentioning….!) and are wonderful with fish. You can prepare them in all kinds of ways, add aromatic herbs from the garden or just simply a bit of extra virgin olive oil and coarse sea salt. Cook them with curry powder or ad some creme fraiche for that fresh taste. A dash of lime is never a bad idea.
This wonderful lentil salad with prunes and goat cheese makes a healthy, light summer lunch:
-> 200g Beluga lentils, 2 tsp chopped red onion, 400g prunes, 4 tbsp extra virgin olive oil, 4 tbsp aceto balsamico, 250g goat cheese, parsley and cayenne pepper.
Boil the lentils in 1l of water for about 15-20 minutes until they are soft. Drain and season with a bit of their boiling water and some vegetable broth.