Black Lentils

Store dried black lentils in an airtight container in a cool, dark, dry place. They will keep for a very long time, often years.

Rinse lentils thoroughly under cold water before cooking.

Black lentils don't typically require soaking, but soaking can slightly reduce cooking time.

Cook lentils until tender but still holding their shape for the best texture in salads.

They pair well with acidic ingredients like lemon juice or vinegar, and strong flavors like garlic and herbs.

Vegetables: Roasted root vegetables (carrots, parsnips), bell peppers, onions, garlic, spinach, kale.

Proteins: Grilled fish, chicken, feta cheese, hard-boiled eggs.

Herbs & Spices: Parsley, cilantro, thyme, bay leaves, cumin, coriander.

Acids: Lemon juice, red wine vinegar, balsamic glaze.

Other: Feta cheese, goat cheese, nuts (walnuts, almonds).

Overcooking, which can lead to mushy lentils.

Not rinsing them, which can remove dust and debris.

Adding salt too early in the cooking process, which can sometimes toughen the skins.