Black lentils are a tasty way to round out a meal and stay within your budget! This affordable, plant-based protein deserves a spot in your pantry. Black lentils have an extra rich, earthy flavor and are so eye-catching on a dinner plate. Rather than becoming mushy like it's red and yellow counterparts, black lentils hold up well to cooking and are perfect for throwing in salads, soups or sides with their al dente texture. They look and cook similar to French lentils and hold their shape. On top of that, they’re shelf stable for up to 3 years!
Ready to get cooking? Get your hands on this nutritional powerhouse while it's on sale this month!
Here's a basic (and maybe our favorite) way to cook this black beauties!
Seasoned Black Lentils:
- 1 lb black lentils (2 1/4 cups)
- 1 quart vegetable broth
- 2 cups water
- 1 tsp salt
- 1 tsp thyme
- 1 tsp tarragon
- 1/2 tsp garlic powder
1. In a large saucepan or or deep skillet, simmer the black lentils with the broth, water and spices for about 15 to 20 minutes until tender.
2. Drain excess liquid. Taste and if serving as is, season with additional salt and pepper as necessary. Or, use directly in our Lentil Salad or other recipes.
Mediteranean Black Lentil Salad
This lentil salad is bursting with fresh flavors: the brightness of the lemon dressing contrasts with the earthy lentils, and it’s punctuated with fresh mint and crunchy bell peppers.
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice + zest of 1 lemon
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1 teaspoon dried oregano
- 6 tablespoons olive oil
- 1 shallot
- 1 red pepper
- 2 tablespoons chopped fresh mint or chives (optional)
- 1/2 teaspoon salt + fresh ground pepper
- 1 cup baby arugula, plus more to serve
- 1 cup feta cheese crumbles, plus more for garnish
- 1/2 cup pistachios, plus more for garnish
- 3 radishes, for garnish
- For the lentils: In a large saucepan or deep skillet, simmer the lentils with the broth, water, salt, thyme, and garlic powder for about 15 to 20 minutes until tender. Drain excess liquid.
- Make the dressing: In a large bowl, whisk together the red wine vinegar, lemon juice, lemon zest, Dijon mustard, onion powder, and oregano. Whisk in the olive oil 1 tablespoon at a time until it’s creamy and emulsified.
- Chop the veggies: Thinly slice the shallot. Thinly slice the red pepper, then cut the slices in half to make pieces about 2-inches long. If using the herbs, chop them.
- Mix together the salad: Place the lentils in the large bowl with the dressing. Add the shallot, pepper, herbs, baby arugula, feta cheese, and pistachios. Add the 1/2 teaspoon salt and fresh ground pepper and mix to combine.
- Serve: If desired, serve over arugula. Garnish with thinly sliced radish, with an additional sprinkle of feta and pistachios. Refrigerate any leftovers for up to 4 days (if you’re planning to make for lunches, omit the pistachios). It saves well and leftovers taste even better!
Need more inspiration? Try these North African Black Lentil Pitas with Tangy Carrot-Cranbery Salad!
