How to Cook Seasoned Black (Beluga) Lentils (Stovetop)
How to cook lightly seasoned black (beluga) lentils on the stovetop.
Servings: 2.5 cups
Calories: 373.3kcal
Equipment
- cutting board
- medium pot
- fine mesh strainer
Ingredients
- ½ teaspoon coriander seeds
- ¼ teaspoon cumin seeds
- ½ teaspoon brown mustard seeds
- 2 tablespoons extra-virgin olive oil
- 1 small cinnamon stick, optional
- 1 cup finely chopped yellow onion
- 1 cup Black Lentils, rinsed and picked over
- 3 cups water, or broth
- ½ teaspoon kosher salt, or ¼ teaspoon table salt
Instructions
- Lightly crush the coriander, cumin and mustard seeds using a mortar and pestle. Warm the olive oil in a medium pot over medium heat, and add the crushed spices and small cinnamon stick, and sauté until fragrant.
- Add the onion and sauté until softened.
- Next, add the lentils, water and salt. Bring to a boil, and reduce to a simmer. Simmer for 25 - 30 minutes, or until lentils are tender. Remove from the heat, and drain off excess liquid. Remove the cinnamon stick.
- Serve warm, or cool to add to salads.
Nutrition
Calories: 373.3kcal | Carbohydrates: 47.4g | Protein: 20g | Fat: 12g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 8.3g | Sodium: 487.5mg | Potassium: 108.5mg | Fiber: 18g | Sugar: 2.7g | Vitamin A: 12IU | Vitamin C: 8.2mg | Calcium: 90.4mg | Iron: 6.6mg