Cook black lentils quickly and easily on the stovetop with just water and a little salt! The result is beautiful black lentils that are perfect for adding to salads, soups and sauces. They can even be enjoyed on their own as a nutritious side dish!
Black lentils don't get a whole lot of love compared to other types of lentils, but I'm hoping we can change that! Green, brown, red and French lentils are way more popular, yet it's black lentils that are the most unique.
Often called black beluga lentils because they resemble caviar, black lentils have a glossy, deep black color that adds a level of intrigue anytime they are included in a dish.
But what sets these apart from the other lentil varieties is that they hold their shape incredibly well. Whereas the others can get quite mushy (especially red lentils), black lentils maintain a firmer texture and therefore can easily be added to dishes for a nutritional boost without much of an effect (if at all) on the overall dish.
For example, in this quick and easy black lentil marinara sauce, the black lentils go completely unnoticed (other than being able to see them of course). They are added simply to take advantage of all of their nutrients, including plant-based protein, fiber and iron.
I think of black lentils, which have a slightly nutty, earthy flavor, similar to how I view hemp seeds. Obviously these two are not interchangeable (I do not recommend black lentils in smoothies!), but both are nutritious foods that are easy to add to many recipes without being obtrusive.
How to Cook Black Lentils
Cooking dry black lentils takes just 20 minutes with essentially NO EFFORT at all. Simply bring the water and lentils to a boil, reduce to a simmer and then drain. Done!
The ratio I like to use is 3:1 water to lentils, which means I use 3 cups of water for every 1 cup of lentils. The water is drained immediately after cooking, so there really is no magic ratio - just make sure there is more than enough water to cover the lentils the entire time.
1. Bring lentils to a boil. Add rinsed black lentils, water and salt to a medium saucepan and bring to a boil.
2. Reduce to a simmer. Once the water reaches a boil, reduce to low heat and let it simmer uncovered for 20 minutes. Taste before draining to see if they are at the desired texture. Continue to simmer for a softer texture if desired.
3. Drain and serve. Empty the lentils into a colander. Serve immediately or store in an airtight container for future use.
Feel free to add bay leaves or other fresh herbs, garlic cloves and/or seasonings such as red pepper flakes, black pepper or cayenne pepper. You can even sweeten it a bit with maple syrup.
Servings
One cup of dry black lentils yields roughly 2.5 cups of cooked lentils (5 servings).
For comparison, a 15-oz can of cooked black lentils contains about 1.75 cups (3.5 servings).
Recipe Tip
Don't soak the lentils in advance. Some people like to soak chickpeas and beans before cooking, but that isn't the case with lentils because they cook so quickly. From a nutritional standpoint, soaking has been shown to decrease some vitamins (notably thiamin and niacin) while increasing others (riboflavin).
Storage
Uncooked lentils theoretically can last for a couple years in the pantry at room temperature, but it's common for older lentils to not cook as quickly nor soften as much compared to fresher ones. Lentils ideally should be cooked within 6-12 months of purchasing when stored properly in an airtight container.
Once cooked, store any leftover lentils in an airtight container in the refrigerator for up to a week - perfect for meal prep!
How to Use Black Lentils
These easy recipes are some of my favorite ways to incorporate black lentils into my diet:
- Soups: Black lentils hold their shape to add some texture to this vegan tomato and black lentil soup.
- Salads: I love the addition of black or French green lentils in this simple side salad.
- Sauces: Hide them in this creamy marinara sauce served over spaghetti squash.
- On the side: Enjoy them on their own alongside main dishes such as these vegan butter chickpeas!
I also love using black lentils as a simple stand-in for ground meat in recipes to turn them plant-based - think stuffed peppers, tacos and grain bowls.
Health Benefits of Black Lentils
Lentils as a whole are rich in protein, essential amino acids, minerals and fiber. They've also been proven to have positive effects on diabetes management, support for cardiovascular health and antioxidative properties (source).
A single ½ cup serving provides 9 grams of plant-based protein. They are rich in folate, iron, manganese and phosphorus, while also being a good source of thiamin, vitamin B6, magnesium, copper and zinc (source).
The nutritional differences between the varieties of lentils are relatively small, so choosing the type of lentil used boils down to taste and texture depending on the dish.
I hope you enjoy these black lentils from scratch. It's essentially the same process as cooking pasta and just as easy!
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How to Cook Black Lentils
- Total Time: 20 minutes
- Yield: 5 1x
- Diet: Vegan
Description
Cook black lentils quickly and easily on the stovetop with just water and a little salt! The result is beautiful black lentils that are perfect for adding to salads, soups and sauces. They can even be enjoyed on their own as a nutritious side dish!
Ingredients
- 1 cup black lentils
- 3 cups water
- ¼ tsp salt
Instructions
- Bring lentils to a boil. Add black lentils, water and salt to a medium saucepan and bring to a boil.
- Reduce to a simmer. Once the water reaches a boil, reduce to low heat and let it simmer uncovered for 20 minutes. Taste before draining to see if they are at the desired texture. Continue to simmer for a softer texture if desired.
- Drain and serve. Empty the lentils into a colander. Serve immediately or store in an airtight container for future use.
Notes
The water measurement doesn't need to be exact - just make sure to have enough water to fully cover the lentils in the pot.
- Cook Time: 20
- Category: How to
- Method: Stovetop
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