HOME > Chowhound > Home Cooking >

black lentils - vegetarian recipes?

mrsleny Dec 8, 2006 04:58 AM

I just picked up some black lentils at a health food store and wondered what to do with them. Do they cook up quick like red ones or more like Puys?

Thanks kindly!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. s
    shadoegrrl7 RE: mrsleny Jan 1, 2007 09:43 PM

    I have a great and simple recipie for black lentils.

    rinse and boil your lentils in a lot of water, one they boil to nearly done (20min) add some brown rice (i like brown basmati or brown jasmine)

    cut up an onion and about 5-8 cloves of garlic
    add to your pot,

    about 4-5 veggie bullion cubes and lots of black pepper.

    i use braggs instead of salt, either one will do.

    i am having this now and bot is it goooood!

    1. a
      annimal RE: mrsleny Jan 1, 2007 10:25 PM

      use them for dal makhani! great indian food!

      1. c
        coconutz RE: mrsleny Jan 2, 2007 03:31 AM

        They are very similar tasting to the French green lentils and are nutty and nice al dente. I like to make lentil salads out of them with a nice red wine viniagrette, minced carrot, celery and onion, whatever else vegetables you like. Goat or feta cheese optional.

        They would also work in Deborah Madison's Lentil Minestrone, since it has a dark broth. This is a really great soup and don't skip the Mushroom Soy sauce.
        http://www.globalgourmet.com/food/egg...

        1. JenMarie66 RE: mrsleny Jan 2, 2007 03:14 PM

          I just used black (beluga) lentils to make a NYE lentil/couscous salad that turned out great. started by sauteeing shallots in o.oil, then added veg. broth, lentils, bay leaf, S&P & cooked them for about 25 min, drained & let cool. made couscous using veg. broth. separately, briefly sauteed a lot of chopped red onion, celery, carrot, garlic, ginger, cumin & let cool. made a dressing of o.oil, red wine vinegar, lemon juice, mustard, cumin, curry powder. mixed all ingredients together, added chopped scallions, roasted pepitas, dried cranberries S&P to taste & let it sit for a few hours. (All of this seems more time-consuming than it was -- it's actually quite easy). It looked & tasted great and was a big hit. with the addition of feta and/or garbanzo beans it would make a v. good one-dish veg. meal (make lots to bring leftovers to work for lunch!).

          1 Reply
          1. re: JenMarie66
            g
            gypsyesquire RE: JenMarie66 May 14, 2008 12:31 PM

            Hi, JenMarie,

            Your recipe sounds amazing....but are there too many flavors that it drowns out the unique taste of the beluga lentils?

          2. e
            elleno RE: mrsleny May 8, 2007 01:05 PM

            I found myself bombarded by all of my co-workers for this stew/soup recipe; funny, it was my attempt to make due as a pauper. The small black lentils I used cook up very quickly, like red ones, they didn't lose their shape, and retained a moistness to them (unlike the mealiness of the reds).

            Throw into a pot with water about 2 inches above ingredients, bring to a boil, then simmer until tender:

            (About--)
            1 cup dried black lentils (de puy/beluga size)
            2 dried chipotle peppers (don't skimp on quality)
            1 small bay leaf
            1 onion, chopped/sliced
            3 large cloves garlic, crushed/chopped

            When lentils are tender, add salt to taste, and cook a little longer to help meld the flavors. Add more or less water depending on your preference for soupy or stewy.

            Just before serving, you can toss in a big handful of freshly chopped parsley. I also like to have crumbled feta and/or fresh lemon juice on the side.

            The chipotles add a very mild kick as well as the smokiness tricking some into thinking I used sausage or meat broth.

            Another alternative on a hot summer day, as the black lentils seem hold their shape so well and are so stunningly beautiful in a dish- use them instead of pasta for a salad. E.g. lentils (boiled w/ salt, garlic, & onion), freshly chopped tomatoes, chopped red onions, lots of chopped fresh parsley, sliced green olives, freshly ground black pepper, & a simple vinaigrette (no balsamic). Add freshly sliced fennel, if you like.

            Good luck; I'm sure you've tried a million wonderful recipes by now that perhaps you might like to share. :)

            1. Emme RE: mrsleny May 8, 2007 11:36 PM

              I toast them in a pan to retain their crunchiness but cook slightly, then drizzle w/ an orange parsley oil reduction; I usually top with scallops, but you could top with seared tofu... Sear tofu, then deglaze pan using orange juice and drizzle w/ parsley oil over tofu topped lentil bed.

              1. h
                harryharry RE: mrsleny May 10, 2007 06:50 AM

                This is an approximation of one of my favorite soups... from a place now closed, I think, called Daily Soup.

                INdian Black Lentil -
                Saute 1 chopped brown onion in light oil (canola), add three minced garlic cloves, 2 tbl ginger chopped (or done on the microplane). Cook all until caramelized (about ten minutes). Add 1 tbl garam masala, 1 1/2 tsp coriander, 2 tsp salt, little bit of cayenne and cook all together until pasty and smelly (good smelly!), Add one large (28 oz) can of tomatoes (smush tomatoes with your hands or chop) - juice and fruit - add 12 cups of water or veggie stock (you might be able to find veggie base at costco or in the supermarket) - add 1 lb black lentils - cook for about 45 min to 2 hrs on low heat. Remove from heat and add 1 c plain yogurt (i skip this step - also if you do add the yogurt you might want to let the soup cool first, so you don't curdle the yogurt) or serve topped with yogurt and chopped scallions.
                This is a great soup. Enjoy

                Show Hidden Posts