Recipe Black lentils

BLACK BELUGA LENTILS/ CAVIAR LENTILS

    VARIETY: BELUGA,CAVIAR,BLACK LENTIL

ORIGIN: SPAIN

(IES AUGUSTO G.LINARES-SANTANDER-SPAIN. Teacher: Aránzazu Iturrioz)

23 August

Although is not easy to find it in Europe, chiefs consider that this black pearl offers us excellent visual effects and can be a very good accompaniment in salads and soups. Beluga lentil is a very small lentil (4 mm), round and shiny black with yellow cotyledon. Lentil keeps black color after cooking. It has a thin skin that does not break when cooking. This lentil is characterized by its high protein level. 

 CALIBER: 3-4 milimeters

MY RECIPE

• THIS TIME, I HAVE COOKED THE BLACK LENTILS IN THE TRADITIONAL WAY:

BOILING SLOWLY, WITH LITTLE PIECES OF CARROTS, RED AND GREEN PEPPER, FOR ALMOST AN HOUR. THEN ADDING SOME PIECES OF SPANISH SAUSAGE “CHORIZO” FRIED IN OLIVE OIL AND SOME CUT ONION.

THEY KEEP THEIR BLACK COLOUR AFTER COOKING AND THEY TASTE NICE.

• NEXT TIME I´LL MAKE A SALAD WITH THESE BLACK LENTILS BECAUSE THEY DON´T BROKE AND STAY FIRM.

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