This tiny beluga lentil is now my most favorite legume.
When I first met the Puy, or French Green Lentil, it was love at first taste. All those pretty little green disks of peppery, firm goodness combined with a bit of very finely diced carrot, celery, some thyme and tossed a light vinaigrette. Served as a lovely French green lentil salad…absolute heaven on a summer’s day.
Then there was the red lentil. Mellow, sweet and mysterious. They start off red and turn gold and soft when cooked, perfect for making a naturally thickened and richly spiced soup. I love to make curried lentil stew with these babies…filled with some Indian spices and a little tomato. Winter warmth personified in a bowl.
Also good for soups is the more commonly found brown lentil. It holds it shape a bit better when cooked and has a mild, earthy flavor that combines well with other ingredients as a hearty soup or an Indian dal. As a side dish, they’re especially nice seasoned with some spices and caramelized onion and served over plain, brown or nutty wild rice. I’ve had some mighty fine lentil burgers made from brown lentils, too.
And then along came the beluga lentil, crossing my radar and changing everything. Continue reading