Beluga, the black lentil, resembles caviar, but only in its appearance. The taste is deliciously hazel. Beluga contains high volume of proteins and fibre. Already 100 g of black lentil cover up to half of the daily requirement of fiber. The advantage is that we do not have to soak it before cooking. The lentil keep its shape even after cooking.
Sift through the lentils to remove pebbles or other debris. Put the lentils in a sieve and rinse them in cold water. Dump the lentils in a pot and add water. For every 1 cup of dry lentil you should use 2 cups of water. You can add more water if lentil start to look dry during cooking. Bring lentil to a simmer. Continue to cook them over a low heat for 25-30 minutes, until the lentils are tender.
Allergens: May contain traces of gluten, peanuts, sesame and nuts.
Black lentil beluga.
Store in a cool, dry place.
Allnature s.r.o, Březhradská 148, 503 32 Hradec Králové
Nutrition facts per 100 g:
||1277 kJ/305 kcal
of which Saturates
of which Sugars