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Beluga Lentils are very small lentils, only about 1/4 inch wide (1/2 cm). Before cooking, they have shiny, dark black skin. After cooking, they turn a blackish green. Inside they are creamy-white.
Despite having a thin skin, they keep their shape during cooking, and cook up to a firm but soft texture with mild flavour.
They are very expensive compared to other lentils.
Used a lot in South Asia.
If they are skinned, they are called "Urad Dal".
Cooking Tips
Wash and pick over for stones or small twigs. Put into pot. Per 1/2 cup of lentils (4 oz / 115g), add 1 cup of water (8 oz / 250ml). Bring to a boil, simmer for 15 to 20 minutes until just tender, then drain.
Nutrition
24% protein content.
Equivalents
4 oz by weight of Beluga Lentils = 115g = 1/2 cup.
History
Probably originated in what is now Syria. Introduced into North America commercially in the early 1900s.
Language Notes
Named for their supposed resemblance when cooked to Beluga caviar.
Also called:  Black Gram Lens esculenta (Scientific Name) Lentilles noirs Beluga (French) Schwarze Linsen Beluga (German) Lentejas negras Beluga (Spanish)
Other entries for Lentils
Beluga Lentils, Blue Lentils, Brown Lentils, Castelluccio Lentils, Colfiorito Lentils, Green du Berry Lentils, Ivory Lentils, Lentils, Marrone Lentils, Petite Crimson Lentils, Petite Golden Lentils, Red Chief Lentils, Red Lentils, Spanish Pardina Lentils, Urad Dal
Other entries for Legumes
Beans, Peas, Soybeans
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