Black Beluga lentils look like caviar when cooked and are versatile main entrees, soups, salads, or as a side dish. They are higher in amino acids than French, green, or red lentils and have a mild, earthly flavor and soft texture.
No need to soak the lentils before cooking; simply simmer, partially covered, with 3 cups of liquid (water, broth, or a combination) for 30 to 40 minutes until lentils are cooked. Add more liquid as necessary to keep lentils covered.
Spice it up: Add a peeled and quartered onion, 3 whole cloves, and a bay leaf to the cooking liquid. Drain the lentils, splash with red wine vinegar, add salt and pepper to taste, and serve with crusty bread.
Net Wt. 16 oz (442 gms).