Where do you buy black lentils?

Black lentils can be purchased in large supermarkets, gourmet stores, health food stores and online. Look for them in the bulk department or with the other dried legumes.

What do black lentils taste like?

Black lentils have an earthy, peppery and slightly bitter taste similar to French green lentils. Their flavor pairs well with acidic, salty and smoky elements.

What is the best way to cook black lentils?

The best way to cook black lentils is to sort them when they are dry by removing any debris and small pebbles. Then place in a medium saucepan and cover generously with water. Do not salt the water or the lentils will become tough. Place the pot over high heat and bring to a simmer. Reduce the heat to maintain the gentle simmer, then cook until they are just tender, about 22 minutes. Drain well.

Are black lentils good for you?

Black lentils are very nutritious and high in folate which researchers believe may help play a role in preventing Alzheimer's and is an important nutrient for expectant mothers . They are also rich in protein, fiber and iron making them an excellent plant-based ingredient.

Easy Mediterranean Lentil Salad with Feta, Cucumber and Spinach

Name: Mediterranean Black Lentil Salad
Prep time: 20 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup dry black lentils, sorted; 2 cups sliced spinach; 1 cup chopped parsley; 1 cup diced seeded cucumber; ½ cup diced red bell pepper; ½ cup walnut balsamic vinaigrette; 1/3 cup crumbled feta cheese; 1/2 teaspoon salt; 1/2 teaspoon pepper

Description

Here’s a healthy gluten-free lentil side salad for the summer. It has Mediterranean flavors with cucumbers, feta, spinach and red pepper. I used black lentils, but French Green lentils would also work great.

Ingredients

Units Scale

1 cup dry black lentils, sorted
2 cups sliced spinach
1 cup chopped parsley
1 cup diced seeded cucumber
1/2 cup diced red bell pepper
1/2 cup walnut balsamic vinaigrette
1/3 cup crumbled feta cheese
1/2 teaspoon salt
1/2 teaspoon pepper

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Instructions

Place lentils in a medium saucepan. Generously cover lentils with cold water and bring to a simmer over high heat. Reduce heat to medium-low to maintain a steady simmer, and cook until just tender, 20 to 26 minutes. Drain and rinse under cool running water. Transfer the lentils to a large mixing bowl.
Add spinach, parsley, cucumber, bell pepper, vinaigrette, feta, salt and pepper and toss to coat. Serve immediately or chill.

Notes

Adapted from Sarah Haas RD

Lentils

If you cannot find black lentils substitute lentilles du Puy (French green lentils) instead.

Leftovers

For best results serve this salad within a few hours of making it. But leftovers are still yummy even if the spinach and parsley wilt a bit! Keep it in the fridge for up to five days in a tightly sealed container.

The cucumber will let off some of its liquid, so you will want to serve this salad with a slotted spoon.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Salad
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 133
Sugar: 7 g
Fat: 2 g
Saturated Fat: 1 g
Carbohydrates: 24 g
Fiber: 9 g
Protein: 9 g