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Description
Black beluga lentils are some of the smallest type of lentils. They are round and black, and resemble beluga caviar when cooked. Their small size means they cook more quickly than other types of lentils.
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Directions
Rinse 1 cup lentils and combine in a saucepan with 4 cups water. Simmer over low heat until tender, approximately 30 minutes.
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Uses
Black beluga lentils keep their shape when cooked, making them ideal for salads and garnishes. They can also be used in soups, as a side dish, or as the main course.
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Storage
When stored in a cool and dry location, shelf life is approximately 2 years.
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Nutrition
Nutrition Facts Per 2½ tbsp (35 g) Amount % Daily Value Calories 120 - Fat 0 g 0% Saturated Fat 0 g - + Trans Fat 0 g 0% Carbohydrate 21 g - Fibre 11 g 39% Sugars 1 g 1% Sugar Alcohol - - Protein 9 g - Cholesterol 0 mg - Sodium 0 mg 0% Potassium 350 mg 7% Calcium 20 mg 2% Iron 3 mg 17% -
Allergens
Attention: May contain traces of wheat and gluten, other seeds or small stones.
| SKU | Unit Size |
|---|---|
| 60271 | 12 x 400 g |
| 60272 | 2 kg BULK |
| 60274 | 11.3 kg RM |
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Description
-
Directions
-
Uses
-
Nutrition
-
Storage
-
Allergens
-
Black beluga lentils are some of the smallest type of lentils. They are round and black, and resemble beluga caviar when cooked. Their small size means they cook more quickly than other types of lentils.
-
Rinse 1 cup lentils and combine in a saucepan with 4 cups water. Simmer over low heat until tender, approximately 30 minutes.
-
Black beluga lentils keep their shape when cooked, making them ideal for salads and garnishes. They can also be used in soups, as a side dish, or as the main course.
-
Nutrition Facts Per 2½ tbsp (35 g) Amount % Daily Value Calories 120 - Fat 0 g 0% Saturated Fat 0 g - + Trans Fat 0 g 0% Carbohydrate 21 g - Fibre 11 g 39% Sugars 1 g 1% Sugar Alcohol - - Protein 9 g - Cholesterol 0 mg - Sodium 0 mg 0% Potassium 350 mg 7% Calcium 20 mg 2% Iron 3 mg 17% -
When stored in a cool and dry location, shelf life is approximately 2 years.
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Attention: May contain traces of wheat and gluten, other seeds or small stones.