Beluga Black Lentil Burgers - Vegan Family Recipes (2024)

FAQs

Are beluga lentils the same as black 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.

The Prettiest Lentils Around Also Happen to Be the Most Delicious. 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.

You'll love their rich and earthy taste and their versatility. They are easy to cook and don't require soaking. And because black beluga lentils keep their shape well, they are excellent for meal prep.

What's the best substitute for black (beluga) lentils? We absolutely love using black lentils for this recipe. But if you can't find them, you could substitute French Green lentils (Lentilles du Puy) instead. French Green lentils also hold their shape well after cooking.

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.

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.

Bright red colour after polishing makes the King Red stand above all others as truly the “king of red lentils”.

Can You Eat Lentils Raw? The short answer? No. Like other legumes, raw lentils contain a type of protein called lectin that, unlike other proteins, binds to carbohydrates and your body can't digest them.

Protein: Lentils have slightly more plant-based protein than beans, but they are both exceptionally high. 1 cup provides around 30% of your daily value. Fiber: Lentils and beans have the same fiber. 1 cup cooked has 60% of the daily value.

Lentils contain the essential amino acids isoleucine and lysine, but are normally low in methionine and cystine, meaning that on their own they are not a “complete protein.” However, if lentils are first sprouted before they are cooked, then all essential amino acids are available, including methionine and cystine.

Do you throw out water after soaking lentils? ›

Legumes, such as Rajma, chana, or chole, should be soaked for 8-12 hours before cooking or soaked overnight. The soaked water should be discarded as it includes tannins or phytic acid. Remember to drain and refill the water when soaking beans and lentils.

Note: Dried out lentil varieties don't need to be soaked. 1 cup of dried lentils yields 2 1/2 cups of cooked lentils. Serving size per person is ¼ cup.

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.

Black beluga lentils are small, glossy black legumes that have a delightful nutty, and slightly earthy, flavour and aroma. These yummy lentils are fast cooking, requiring no pre-soaking, and remain whole when done. Delicious and convenient in salads, burgers, soups and more.

Rinse beans with cold water 3 times a day until all have sprouted (grown threadlike shoots), 2 or 3 days. (Putting them under a heat lamp speeds up the sprouting.) Rinse one last time, dry quickly with clean kitchen towels, and chill, covered. *Find beluga lentils at well-stocked grocery stores and online.

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.

Common Lentil Varieties

Brown and green lentils hold up well to cooking and can be used interchangeably in recipes, since they have similar cooking times. Red and yellow lentils are often sold in split form, so they cook faster and break down easier.

French lentils are a variety of green lentils. What sets them apart from standard green lentils is their slightly darker hue and smaller size — they're about one third the size of standard green lentils.

Red lentils cook faster and turn into a mushy consistency, making them ideal for soups and stews. Black lentils hold their shape better and have a slightly nuttier flavor. They are often used in salads and as a side dish. Brown lentils are the most versatile and have a mild earthy flavor.