Lentils are one of my favorite things. Many people mock them, particularly when talking disparagingly about vegetarian and vegan food, but I’ve never been able to understand why. They have a great earthy sort of taste and their nutritional profile is also excellent. And black lentils are one of the best of all! If you’re still skeptical, keep reading to learn How to Cook Black Lentils and try out one of my best recipes to feature them.
What are Black Lentils?
Black lentils are small, round lentils with a shiny black skin. They’re also known as Beluga lentils, due to their resemblance to Beluga caviar (though don’t worry, they don’t taste like caviar!). They’re part of the lentil family, a type of legume, and tend to have a richer and more intensely earthy flavor than other varieties. They are especially prized by chefs for their firm texture. Even when cooked for a long time, they retain their shape much better than other types of lentils.
The black color comes from anthocyanins, a type of antioxidant that is also responsible for the color of berries, red cabbage, and other highly pigmented fruits and vegetables. Being packed with a mix of protein and healthy carbohydrates, black lentils are also filling and immensely satisfying. One quarter cup of dry black lentils contains about 11 grams of protein and 12 grams of fiber.
How to Cook Black Lentils
Like other lentils, black lentils don’t need to be soaked before cooking. This makes them much more versatile in the kitchen, because you don’t need to plan your dinner a day ahead when using them. You should give them a quick rinse in a fine mesh sieve before cooking, and check them over briefly, removing any little stones that may be mixed up with the legumes.
The most basic way to cook them is simply to boil them. Cover the lentils with water or broth, using at least three cups of liquid to each cup of lentils. Bring to a boil, then turn down to a simmer and cook until tender. They will take around 20-25 minutes to cook through. I suggest adding salt to the liquid and other flavorings as well – fresh herbs, garlic, a dash of vinegar, etc. Lentils soak up additional flavors beautifully while cooking.
Once cooked, you can simply eat them as a side dish to go with meat or roasted mushrooms, or add chopped vegetables or cheese to make a filling salad, or add a load of extra spices for an Indian dish, or plenty of other options too! Here are my 12 favorite recipes using black lentils.
1. Dal Makhani
The ultimate Indian comfort food, in which black lentils are slowly simmered with spices in milk and butter. It’s very rich and oh-so-good. This is the dish to convert someone who thinks they hate lentils.
Recipe by: Cook with Manali
2. Vegan Dal Makhani
No reason why vegans should have to forego the wonder of dal makhani! This version replaces the dairy with coconut and cashew cream for a fully plant-based dish. Still incredibly good, in a different way.
Recipe by: Rainbow Plant Life
3. Black Lentils with Spinach
Recipe writer Alexandra calls this dish “addictive” and she’s not wrong! It’s really quick and easy to make, and served on top of labneh, this warm lentil salad makes for a satisfying weeknight dinner.
Recipe by: Alexandra Cooks
4. Vegan Greek Black Lentil Salad
Incredible Mediterranean flavors here, and would you believe that it doesn’t contain any oil at all? A great dish for people looking for low-fat options.
Recipe by: Vegan with Gusto
5.Black Lentil Bolognaise
Lentils are a common addition to meat-free ragú sauces. This recipe uses black lentils for their ability to retain their shape, leading to a wonderfully textured vegan spaghetti bolognaise.
Recipe by: The Curious Chickpea
6. Scallops, Lentils and Mushrooms
This is one to show anyone who thinks lentils can’t be luxurious. Paired with scallops, mushrooms, and miso cream, this punchy and delicate dish is good enough for the smartest dinner party.
Recipe by: Ricardo Cuisine
7. Burnt Tomato Lentils and Cod
Super-delicious and such an unusual way to cook the lentils. The tomatoes are roasted until dark before being combined with the black lentils and baked for even longer in the oven.
Recipe by: Justine Snacks
8. Spicy Black Lentils
With some classic Indian flavors and a sprinkling of tadka on top, these spicy lentils are insanely good. The lentils are cooked very simply and the magic all happens with the bloomed spices.
Recipe by: Munching with Mariyah
9. Yemeni Lamb and Lentil Stew
We don’t eat a lot of lamb in the US and I’ve never understood why. This stew from the Middle East showcases both lamb and black lentils, and they each benefit from the pairing.
Recipe by: Powerful Pepper Co
10. Ethiopian Spiced Black Lentils
East Africa has a lot of lentils in their diet and knows exactly how to cook them. Berbere is an Ethiopian spice blend that goes wonderfully with the little legumes. The dish is finished with hot sauce for a powerful kick.
Recipe by: Wild Greens and Sardines
11. Berbere Chicken with Lentils
Another use for Ethiopian Berbere spice in this wonderful chicken dish. The succulent chicken pairs perfectly with the lentils and the whole thing is richly satisfying, fragrant and delicious.
Recipe by: Feasting at Home
12. Lentils with Feta and Cucumber
This Mediterranean recipe adds a ton of fresh herbs to the lentils, along with creamy feta cheese and chopped red onions and cucumber. It’s a little like tabbouleh, using black lentils instead of bulgur wheat. Very tasty.
Recipe by: Family Style Food
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