Black Beluga Lentils Food

HOW TO COOK LENTILS

Steps:

• 1. Rinse lentils well under warm water using a mesh strainer. I will tell you from experience that, due to their small size, lentils will fall right through a regular colander, so invest in a mesh sieve like the one I used linked here. You'll find that they handy with rinsing rice, quinoa, and many other grains as well. 2. Make sure to pick out any peoples or other debris. 3. Place the lentils in a stockpot and add 2 cups of water or vegetable broth for every 1 cup of lentils. You can add more liquid as they are cooking if they begin to look too dry. 4. Bring the pot to a boil then reduce the heat to simmer. Cover and allow to cook 20-25 minutes (brown, green, and black lentils), stirring occasionally. 5. Add liquid if necessary and continue cooking until the lentils are tender but not mushy. 6. Remove from heat and serve immediately.

EXOTIC SPROUTED FERMENTED BLACK BELUGA LENTILS

Steps:

• Fill a mason jar with the lentils, and then cover with slightly warm filtered water ( 1 tablespoon whey can be adding to the water) overnight. On the top you place a sprouting screen screwed into the lid. In the morning you drain and rinse it (doing so right through the screen), and then you invert your jar at an angle, allowing it to drain and air to circulate within your jar. Then all you have to do is rinse 2-3 times per day, and your seeds will turn into sprouts.
• Place everything but the lentils in a quart size jar and shake to blend.
• Add the lentils and give another shake to blend. be sure to leave head room.
• Rest on countertop out of light for 4-7 days. It will bubble up. Make sure to top a weight on it to keep submerged. You may want to place the jar in a bowl to prevent spills. It will/can overflow from the bubbling from fermentation.
• When ready to your liking place in refrigerator and chill a couple more days.
• Enjoy!

BLACK BELUGA LENTIL PILAF

Steps:

• Heat the olive oil in a large wide saucepan on medium heat.
• Add the onion, cumin seeds and rice and cook; about 8-10 minutes.
• Add the garlic; stirring for 1 minute longer.
• Pour in the broth and bring to a boil. Add salt to taste. Stir mixture, cover and reduce heat to low. Cook for about 20 minutes or until liquid is absorbed.
• Remove lid and stir in the lentils and the currants with the rice.
• Sprinkle with black pepper; garnish with parsley and lemon slices.
• Note: Serves four as a side dish or serves two as a main dish.

BELUGA LENTILS

Steps:

• Rinse the lentils, and pick through them to remove any small stones.
• Heat a medium saucepan over medium heat for 2 minutes. Swirl in 2 tablespoons olive oil and wait a minute. Add the onion, thyme, chile, 1 teaspoon salt, and a pinch of pepper. Cook the onion, stirring often, until soft and translucent, about 5 minutes.
• Add the lentils and 1 teaspoon salt. Cook about 2 minutes, stirring to coat the lentils in the oil and vegetables. Reduce the heat to low, and add the wine. Quickly add 6 cups water, and bring to a boil over high heat. Turn down the heat, and simmer 25 to 30 minutes, until the lentils are tender.
• Strain the lentils over a bowl. Toss them with the remaining 6 tablespoons olive oil, the basil sprigs, 1/2 teaspoon salt, and 1/3 cup of the cooking liquid. (Add more of the liquid if the lentils seem dry.) Taste for seasoning.