Beluga Black Lentil Burgers - Vegan Family Recipes (2024)

FAQs

Are beluga lentils the same as black lentils? ›

What are Beluga Lentils? Beluga lentils are a type of small, black lentil, which get their name from their resemblance to Beluga caviar. They are grown in the cool, dry climates of Canada and America's northern plains and are less common than red, yellow and green lentils.

The Prettiest Lentils Around Also Happen to Be the Most Delicious. If, like me, you've always thought lentils were a yawn, black lentils will change your opinion. They also go by the name beluga lentils because, as I noted, they really do look like caviar.

What's the best substitute for black (beluga) lentils? We absolutely love using black lentils for this recipe. But if you can't find them, you could substitute French Green lentils (Lentilles du Puy) instead. French Green lentils also hold their shape well after cooking.

Black lentils are rich in fibre and protein. Research shows that even a half cup of cooked black lentils contains 9 grams of fibre and 12 grams of protein, making a powerful combo to boost your energy and help you feel full. Moreover, it comes with low calories and almost no saturated fats.

Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

Nutritional properties: Lentils have a lower phytate content than beans and are lower in indigestible sugars, which means that they are less likely to lead to flatulence than beans. Beans are also slightly higher in carbs than lentils, though their dietary fiber content can vary between legumes.

The King Red's extra bold sizing and bright red colour after polishing provide potential for market premiums and make the King Red stand above all others as the true “king of red lentils”.

Beluga lentils don't require soaking, cook quickly, and hold their shape well. They readily absorb flavors from other ingredients and make a striking addition to soups, stews, and side dishes.

High in Protein and Fibre

One of the standout features of black beluga lentils is their impressive protein and fibre content. These lentils are a fantastic plant-based source of protein, making them an excellent choice for vegetarians and vegans.

Add 1 cup of dry lentils plus 2 cups broth or water when the tomatoes/tomato sauce are added to the pot, then simmer until the lentils are tender, about 20 to 25 minutes. Red lentils work well because they break down as they cook and thicken the sauce, but brown or green lentils could also work.

Can you eat beluga lentils raw? ›

Can You Eat Lentils Raw? The short answer? No. Like other legumes, raw lentils contain a type of protein called lectin that, unlike other proteins, binds to carbohydrates and your body can't digest them.

Beluga lentils are full of protein, fiber, magnesium, potassium, and they cook quickly. Unlike beans, lentils do not need to be soaked before cooking.

The best part is that black lentils are the most nutrient-dense type of lentil, including high quantities of calcium, potassium, iron, and protein. According to the USDA, a half cup of raw black lentils has 960 mg of potassium, 100 mg of calcium, 8 mg of iron, and 26g of protein.

Eating lentils every day is generally not harmful and can actually be beneficial for your health. Lentils are a good source of protein, fiber, complex carbohydrates, vitamins, and minerals. They are also low in fat and calories, making them a great food to include in a healthy and balanced diet.

Legumes like chickpeas, lentils, black beans, and kidney beans are another great source of phytoestrogens. They are also loaded with fiber, protein, other minerals, and vitamins your body needs.

We love all kinds of lentils, from red to green, but black lentils are in a league of their own. These glistening, bead-like beauties are basically the caviar of legumes—they even look like it when cooked, which is why they're also called beluga lentils.

Black Gram, also known as "Urad Dal," are pulses that, although commonly called lentils, are actually related to cowpeas and mung beans. They originated in India, where they are still an important culinary ingredient, used in popular dishes such as dal makhani, dosa and papadum.

If you don't have access to an Indian grocery store (where urad dal is easily purchased) try substituting a more common lentil that also holds its shape when cooked, such as brown, beluga (black), or french (du puy).