Beluga Lentils

Beluga lentils owe their name to the caviar of the same name. This is due to the fact that they are visually very similar to each other: small, black and glossy and with a noble spicy-aromatic taste, reminiscent of chestnuts.

Ideal for lentil salad or for an optically particularly appealing lentil risotto with steamed pancetta, fresh herbs, rocket and a young pecorino.

The black lentils should be cooked in relatively sparingly dosed water in order to give as little of their unique color as possible.
Cooking time about 30 minutes. When cooking, they add colour pigments to the cooking water.