Beluga Black Lentil Burgers - Vegan Family Recipes (2024)

FAQs

What is the difference between black lentils and black beluga lentils? ›

Beluga lentils are a type of small, black lentil, which get their name from their resemblance to Beluga caviar. They are grown in the cool, dry climates of Canada and America's northern plains and are less common than red, yellow and green lentils.

Black beluga lentils are not only a great source of protein and fibre but also pack a punch when it comes to essential nutrients. They are rich in iron, magnesium, folate, and potassium. Iron is vital for oxygen transport in the body, playing a crucial role in preventing iron-deficiency anaemia.

Substitute: black beluga lentils are sold in most grocery stores (or online), but if you can't find them, use French green lentils (also called Puy lentils). They're similar in size and texture and also hold their shape well when cooked.

Beluga lentils are full of protein, fiber, magnesium, potassium, and they cook quickly. Unlike beans, lentils do not need to be soaked before cooking.

Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

Choose lentils instead of rice when seeking higher protein content or higher fiber content. Brown rice has 4.52 g of protein and 3.5 g of fiber per 1-cup serving, while lentils have 17.86 g of protein and 15.6 g of fiber for only 12 more calories per serving.

Eating lentils daily has been shown to increase 'good' HDL cholesterol and lower 'bad' LDL cholesterol. The only downside to lentils is that they can sometimes lose their shape and turn mushy when cooked.

Lentil extracts have shown antidiabetic properties, reaching maximum values of 94% for α-amylase inhibition (Ogunyemi et al., 2022). Moreover, lentils have strong antioxidant and anti-inflammatory properties with the potential of reducing the risk of heart disease and supporting overall health in diabetic patients.

Lentils are high in fibre, and complex carbohydrates, while low in fat and calories. Their high protein content makes lentils a perfect option for those looking to boost their protein intake. They are naturally gluten-free, making them a delicious staple in a gluten-free kitchen.

Common Names

Black lentils are very small and are sometimes called beluga lentils for their resemblance to beluga caviar. They are a versatile pulse, and can be used in many different dishes.

What are black lentils called in English? ›

Black Gram, also known as "Urad Dal," are pulses that, although commonly called lentils, are actually related to cowpeas and mung beans. They originated in India, where they are still an important culinary ingredient, used in popular dishes such as dal makhani, dosa and papadum.

Stir a splash of olive oil into the lentils and season with salt and pepper to taste. Now, you can add a little of the cooking liquid if the salad is too dry. Put the lentils into a large bowl with some of the thyme sprigs and arrange the pear and cheese on top. Serve warm or cold.

If, like me, you've always thought lentils were a yawn, black lentils will change your opinion. They also go by the name beluga lentils because, as I noted, they really do look like caviar. They're petite and pretty but it's not just their looks that make them stand out.

Do I Have To Rinse and Sort Before Cooking? It's highly recommended that you rinse and sort lentils before cooking them. Because of their small size, plus how they are grown and harvested, they are particularly prone to having bits of grit and chaff clinging to them.

Cooking time: cooking time can vary depending on how dry the lentils are and how long they have been sitting in your pantry. The best way to determine if they are cooked is to taste them. They should be tender but have a slight bite. If they are not done, add more water or broth and cook in 5-minute increments.

Product Info + Biona Organic Beluga Lentils have a firm texture and delicious flavour, making them perfect for salads, stews or soups.

Black Gram Lentils, Split and skinned – Urad Dal.

The easiest to digest are split yellow mung daal, chilka mung daal (split but with the green skins still on) and split red lentils. You can eat these daily without a problem, especially yellow mung daal. Ones that are moderately easy to digest include French puy lentils, toor daal, whole mung beans and adzuki beans.