No, silly, not fish roe! A recently discovered heirloom pulse I tried for the first time, beluga lentils are earthy and delicious; not mealy or dry textured! Once cooked, the lentils do look like caviar! Makes a good filling for tortillas, too! Recipe compliments of Westbrae Naturals (with just a few minor changes.)
My Private Note
Units: US | Metric
- 2 tablespoons extra virgin olive oil
- 1/2 cup onion, chopped
- 1 garlic clove, minced finely
- 1 teaspoon cumin seeds or 1/2 teaspoon cumin powder
- 1 cup basmati rice (I used brown basmati rice for added nutrition)
- 3 tablespoons dried currants or 3 tablespoons raisins
- 1 3/4 cups vegetable broth or 1 3/4 cups chicken broth
- salt, to taste
- 1 (15 ounce) can beluga black lentils, rinsed and drained
- fresh ground black pepper
- fresh flat leaf parsley (to garnish)
- lemon slice
- 1Heat the olive oil in a large wide saucepan on medium heat.
- 2Add the onion, cumin seeds and rice and cook; about 8-10 minutes.
- 3Add the garlic; stirring for 1 minute longer.
- 4Pour in the broth and bring to a boil. Add salt to taste. Stir mixture, cover and reduce heat to low. Cook for about 20 minutes or until liquid is absorbed.
- 5Remove lid and stir in the lentils and the currants with the rice.
- 6Sprinkle with black pepper; garnish with parsley and lemon slices.
- 7Note: Serves four as a side dish or serves two as a main dish.
Browse Our Top Lentil Recipes
Nutritional Facts for Black Beluga Lentil Pilaf
Serving Size: 1 (193 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 675.0
- Calories from Fat 91
- Total Fat 10.2 g
- Saturated Fat 1.5 g
- Cholesterol 1.0 mg
- Sodium 366.2 mg
- Total Carbohydrate 113.2 g
- Dietary Fiber 35.3 g
- Sugars 9.2 g
- Protein 33.2 g
The following items or measurements are not included: