Beluga Black Lentil Burgers - Vegan Family Recipes (2024)

FAQs

Are beluga lentils the same as black lentils? ›

What are 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.

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.

Their black color is given by anthocyanin, a potent antioxidant also found in blueberries and black rice. You'll love their rich and earthy taste and their versatility. They are easy to cook and don't require soaking.

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.

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.

Nutritional properties: Lentils have a lower phytate content than beans and are lower in indigestible sugars, which means that they are less likely to lead to flatulence than beans. Beans are also slightly higher in carbs than lentils, though their dietary fiber content can vary between legumes.

The King Red's extra bold sizing and bright red colour after polishing provide potential for market premiums and make the King Red stand above all others as the true “king of red lentils”.

Beluga lentils don't require soaking, cook quickly, and hold their shape well. They readily absorb flavors from other ingredients and make a striking addition to soups, stews, and side dishes.

High in Protein and Fibre

One of the standout features of black beluga lentils is their impressive protein and fibre content. These lentils are a fantastic plant-based source of protein, making them an excellent choice for vegetarians and vegans.

The best part is that black lentils are the most nutrient-dense type of lentil, including high quantities of calcium, potassium, iron, and protein. According to the USDA, a half cup of raw black lentils has 960 mg of potassium, 100 mg of calcium, 8 mg of iron, and 26g of protein.

Can you eat lentils everyday? ›

Most people can enjoy lentils as part of their regular diet without any concern. But lentils also contain natural compounds called anti-nutrients. These substances bind with nutrients like iron and zinc, making them harder for our bodies to absorb. Soaking and cooking lentils can help reduce this effect.

Try adding them to salads, soups, curries, Buddha bowls or burritos - there are plenty of dishes that taste great with lentils, so you can plan a varied menu. You can even make a marinade for them, so they're taking on extra flavours until you need them.

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.

Add 1 cup of dry lentils plus 2 cups broth or water when the tomatoes/tomato sauce are added to the pot, then simmer until the lentils are tender, about 20 to 25 minutes. Red lentils work well because they break down as they cook and thicken the sauce, but brown or green lentils could also work.

Tempeh is another fairly universal replacement. Like tofu, it tends to work with all flavors and cuisines. It's also a great replacement for sturdy lentils and split peas (brown, black, green--anything but red lentils which are soft and mushy) since tempeh can be crumbled into little hard bits like lentils.

Black lentils, also known as Beluga lentils are an impressive black colour.

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.