Log In


Reset Password
Features

Nourishments: All The Colors Not In A Rainbow

Print

Tweet

Text Size


Green lentils, brown lentils, red lentils — I love them all. So how could I resist when I saw a bag of black lentils on the shelf of an Italian specialty store?

Also known as Beluga lentils, a nod to the bean’s caviar-like look, black lentils are as delicious and nutritious as their more commonly found counterparts.

Lentils, like most beans, are not a complete protein, lacking in tryptophan, methinone, and cystine, three of the nine essential amino acids. But when served with a whole grain such as rice, farro, pasta or barley, that deficit is amended. Lentils of all shapes and colors are a wonderful source of iron, which is good to know if you eschew meat in the diet. A sufficient amount of potassium is necessary for proper relaying of nerve impulses and healthy muscles — including that very essential muscle, the heart. You can count on a serving of lentils to provide a decent dose of potassium, and of course, being a legume, they are a superior source of fiber.

All lentils tend to have a delicate and earthy flavor. They require no presoaking and cook up quickly, making them a great option for work night meals.

So what is so special about black lentils? If you are like me, you are always seeking a novel way to make even a week night meal stand out. The tiny pearls of black lentils fit the bill. Contrasted with the bright colors of autumn squashes and sweet potatoes or carrots, or the dash of color from red, yellow, and orange bell peppers, black lentils on the plate can spark the appetite through curiosity, if nothing else.

Brown and red lentils, especially, break down quickly when cooked, which is great for soups and stews. Black lentils will keep their shape, making them perfect for salads and main course dishes, or a soup in which you want the bean to retain some texture.

Because black lentils have such a mild flavor, spices and herbs stand out. Be judicious in their use. Don’t overpower the gentle flavor of the bean.

Color (or the lack of it, in the case of the black lentil) is a powerful tool when cooking. Step away from the usual. The natural options are amazing.

Spiced black lentils served over farro grain are topped with plain yogurt, cilantro and mint.       
Comments
Comments are open. Be civil.
0 comments

Leave a Reply