How to use
As these Black Beluga Lentils are fast cooking it is not necessary to pre-soak them before cooking. However, some people may choose to do so for 30-60 minutes to reduce any remaining Saponin, a naturally occurring coating on seeds and pulses. These lentils remain whole when cooked and are wonderful in wraps and salads; try with fresh green leaves and charred asparagus or Brussel sprouts. Create irresistible vegan lentil burgers with besan flour, spices and fresh herbs; or puree for dips and to thicken hotpots. Black Belugas are also suitable for sprouting; fresh and delicious for raw foods and salads. Uncooked Beluga Lentils can be well rinsed and then added directly to hotpots. Perfect for curries, hearty broths and thick lentil soups; cook with spices and vegetables, adding water or stock as needed, till tender and delicious (about 25-30 minutes). To pre-cook these lentils, rinse thoroughly before bringing to boil in a pot of water at a ratio of 1:3. Reducing to a simmer and cook for 20-25 minutes or until tender. Do not add salt to water during cooking as this can cause the ‘skin’ of pulses to become tough. These scrumptious black belugas are a handy and versatile addition to the pantry.
Organic Black Beluga Lentils. Preservative Free, Non GMO.
May contain traces of Gluten or other allergens due to possible cross contamination.
Store in an air tight container in a cool, dry place, away from direct sunlight.
Up to 24 months when stored as above. See Best Before date.
|Serving size: 50 g|
Per 100 g
|Sodium||5 mg||10 mg|
|Dietary Fibre||15.0 g||30.0 g|