Beluga Lentils

Store dry beluga lentils in an airtight container in a cool, dark, and dry place. They will keep for a very long time.

Rinsing lentils before cooking is recommended to remove any dust or debris.

Beluga lentils don't require pre-soaking, making them a quick option for weeknight meals.

Cook them in a flavorful broth or water, seasoned with herbs and spices, to maximize taste.

Their firm texture makes them ideal for dishes where you want the lentils to remain distinct, like in salads or grain bowls.

Herbs: Parsley, cilantro, thyme, rosemary, bay leaves

Vegetables: Onions, garlic, carrots, celery, bell peppers, tomatoes, spinach

Proteins: Grilled fish, chicken, lamb, firm tofu

Acids: Lemon juice, red wine vinegar, balsamic vinegar

Spices: Cumin, coriander, paprika, chili flakes

Overcooking: Beluga lentils can become mushy if cooked for too long, losing their desirable texture.

Under-seasoning: They have a mild flavor on their own, so be sure to season them well during and after cooking.