Black Beluga Lentils are small, glossy black legumes that have a delightfully nutty, and slightly earthy, flavour and aroma. These yummy lentils are fast cooking, requiring no pre-soaking, and remain whole when done. They are inexpensive, easy to cook, protein-packed, and delicious. Very convenient for salads, burgers, soups and more.
Beluga Black Lentils stocked at Miss Spelts are grown in the self-mulching soils of the Wimmera in Western Victoria. You can find them loose at Miss Spelts bulk food store or as 500g packets to buy online or from our health food store. As a note to those culinary experts and food stylists, these lentils offer a great colour contrast in a Pilaf with Persian Red Lentils or rice.
Our friends at Mount Zero has this amazing Beluga Lentil Dip with Crispy Baked Lentils on their website so we decided to try it out and share with you all. Below recipe serves 6 people and tastes so good.
Ingredients
- 1 cup of beluga black lentils
- 3 cloves garlic, skin on, roasted
- Pinch of pink lake salt
- Pinch of ground cumin
- Pinch of ground coriander
- ½ cup of extra virgin olive oil
- Juice of 2 lemons
- 1 tbsp black tahini
- 1 tbsp raspberry (or balsamic) vinegar
Method
1. Preheat oven to 200 degrees celsius.
2. Bring a medium pot of water to the boil, add lentils, turn the heat down to a simmer. Simmer for 10-15 minutes or until tender. Drain and set aside.
3. Line a tray with foil and pop 3 garlic cloves to the side. Measure out ¼ cup cooked lentils and place on your lined tray. Add a pinch of salt, cumin, coriander, a splash of olive oil and toss to coat lentils using your hands. Spread lentils out in a single layer, bake for 10-15 minutes until crunchy while the garlic roasts on the side.
4. In a food processor, add remaining lentils, olive oil, half of the lemon juice, black tahini paste and vinegar. Process until smooth. Peel the roasted garlic and add to the processor along with a pinch of salt. Process and taste, adjust to your liking adding water or lemon juice and process to the thickness you desire.
5. Serve dip with crispy lentils on top and lashings of olive oil.
Original recipe and photo by Cle-ann Stampolidis
