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The Beluga lentil, also known as black lentil, is a small legume with a diameter of less than 4 millimeters and an almost spherical shape. Its shiny black skin gives it a unique and elegant appearance that stands out in any dish. When cooked, these lentils lose some of their color but remain tender, do not fall apart, and have a very pleasant texture and flavor.

Beluga lentils are known for having the highest protein content (23%) among all commercially available varieties. They are an excellent source of vegetable proteins, complex carbohydrates (50%), and fiber (10%), providing energy gradually. In addition, their fiber helps regulate blood sugar and cholesterol. They are also rich in minerals such as potassium, phosphorus, and iron, as well as vitamins B1 and B6. Their characteristic black color indicates the presence of anthocyanins, natural antioxidants that protect the body from free radicals.

These lentils are versatile and can be prepared similarly to other varieties, although they stand out especially in salads and stews thanks to their distinctive appearance. They do not require soaking beforehand, although it is recommended to hydrate them for at least 2 hours before cooking, as with other dry legumes.

Origin: USA