The organic black Beluga lentils are extremely tasty and are considered the caviar of lentils. They are easier to digest than classic lentils. Their deep, dark color is due to the high concentrations of anthocyanins, antioxidants found in blue-purple fruits like plums and cherries.

They are rich in protein and dietary fiber, like all lentil varieties.

Preparation: They do not require soaking overnight. We wash them and boil them over low heat in double the amount of water, without salt, for 20-30 minutes. We take them out, add oil and salt.

Usage: We can add small pieces of tomato, parsley, and olives or mix them with other salads, such as a green salad. They can also be used as a garnish.