Black lentil
Organic black lentil is the rarest variety of lentils, also known as Beluga lentils. The small black beans look strikingly similar to beluga caviar. As well, black beans are almost as good as black caviar in terms of protein per 100 g of product. The shell's dark color is indicative of the high antioxidant activity in the pigments of the beans. These antioxidants are capable of slowing damage and aging of the body's cells. The product is certified in accordance with strict EU organic standards, as evidenced by the Euroleaf label on the packaging.
Black lentils are ideal for delicate dishes that require beans with a firm texture and delicate flavor. They are excellent at absorbing the flavors of other ingredients and are a great addition to soups, stews and side dishes. They are added to salads with seafood, vegetable stews, and are also served separately as a side dish.
Three facts about organic black lentils:
- Beluga lentils differ from other types of lentils because of their high content of protein and complex carbohydrates. They are very high in fiber, which diminishes the feeling of hunger during dieting and improves digestion. Dishes made from these beans help reduce the risk of heart disease, anemia and depression as well as diabetes. They are a rich source of energy and a healthy alternative to meat.
- Black lentils are especially high in folic acid (vitamin B9), making them a superfood for women during pregnancy. Potassium, calcium, phosphorus, magnesium, sodium and other minerals in black lentils have a beneficial effect on the entire body.
- The amount of amino acids and B-group vitamins increases significantly during the sprouting of black lentils. For this, rinse the beans, soak them in warm water and leave for 12 hours. Then drain the water, rinse again and let the beans stand for another day. To get juicy sprouts, spray them with water every 2-3 hours. They are ready to eat when they reach a length of 2-3 cm.
| Nutrition value | |
|---|---|
| Calories | 343 kcal |
| Proteins | 25,7 g |
| Fats | 2,17 g |
| Carbohydrates, of which | 60 g |
| sugars | 2,7 g |
| Dietary fibres | 10,8 g |
| Water | 0 g |
| Ash | 0,8 g |
| Salt | 0 g |
| Saturated fatty acids | 0,16 g |
| Vitamins | |
| Vitamin PP | 13 mg |
| Vitamin B1 (thiamine) | 52,8 mg |
| Vitamin B2 (riboflavin) | 11,7 mg |
| Vitamin B4 (choline) | 19,3 mg |
| Vitamin B5 (pantothenic acid) | 42,8 mg |
| Vitamin B6 (pyridoxin) | 27 mg |
| Vitamin B9 (folic acid) | 120 mcg |
| Vitamin PP (B3, niacin equivalent) | 13 mg |
| Vitamin C (ascorbic acid) | 4,9 mg |
| Macroelements | |
| Calcium | 54 mg |
| Magnesium | 122 mg |
| Sodium | 9 mg |
| Potassium | 382 mg |
| Phosphorus | 564 mg |
| Microelements | |
| Iron | 7,54 mg |
| Zinc | 3,78 mg |
| Copper | 0,52 mcg |
| Manganese | 6,5 mg |
| Selenium | 11 mg |
| Information on product weight: | |
| Glass 250 ml = 210 g (720,3 kcal) | |
| Glass 200 ml = 170 g (583,1 kcal) | |
| Tablespoonful (heaped spoon, except liquid products) = 25 g (85,75 kcal) | |
| Teaspoonful (heaped spoon except liquid products) = 8 g (27,44 kcal) | |
Chemical composition of a product is characterized by calories, proteins, fats, carbohydrates, dietary fibres and vitamins. For organic products, these parameters significantly depend on natural factors – air temperature and precipitation during vegetational season, dry or rainy season, geographic latitude and longitude of cultivation, botanical grain varieties, and soil type. It is impossible to foresee all the factors, so these values are average and indicative only.
Cooking organic black lentils is simple
Healthy Recipes with Organic Black Lentils
Beluga lentil and tiger prawn salad
Ingredients: 400 g boiled beluga lentils, 400 g fresh or frozen tiger prawns, 200 g Greek yogurt, 1 cucumber, 1 avocado, 1 bunch of fresh coriander, 1 leek stalk, 1 bunch of dill, half a lemon, 2 tbsp of organic olive oil, 2 tsp ground cumin, 2 tablespoons of white wine vinegar, 1 tsp of rice syrup. Salt and pepper to taste.
Preparation: Boil the lentils and let cool. Wash the leeks (white part only), cut into half rings. Fry in olive oil along with the peeled shrimps for 2-3 minutes, season with cumin, salt and lemon juice. Cut the cucumber and avocado into cubes. Peel the stems of the coriander leaves and set aside as a garnish for the salad. In a separate bowl, gently mix the lentils, avocado, cucumber, season with white wine vinegar, rice syrup, olive oil. Salt and pepper to taste. Place on a large plate, sprinkle on top with shrimps and onions. Add a few spoons of yogurt, garnish with coriander and dill.
Preparation: Boil the lentils and let cool. Wash the leeks (white part only), cut into half rings. Fry in olive oil along with the peeled shrimps for 2-3 minutes, season with cumin, salt and lemon juice. Cut the cucumber and avocado into cubes. Peel the stems of the coriander leaves and set aside as a garnish for the salad. In a separate bowl, gently mix the lentils, avocado, cucumber, season with white wine vinegar, rice syrup, olive oil. Salt and pepper to taste. Place on a large plate, sprinkle on top with shrimps and onions. Add a few spoons of yogurt, garnish with coriander and dill.
Vegetable stew with black lentils
Ingredients: 170 g bell pepper (1 bell pepper), 120 g carrots (1 carrot), 100 g onions, 200 g lentils, 100 g spinach, herbs, soy sauce and add ground black pepper to taste.
Preparation: First, cook the lentils. Thoroughly wash the vegetables. Cut the carrots and bell peppers into thin strips. Cut the onion into half rings and fry until golden brown. Add carrots, peppers, cover and cook over low heat for 5 to 6 minutes. Then put the lentils into this pan, seasoning everything with soy sauce and ground pepper. Stir the stew thoroughly and simmer for another 5 minutes. Serve the finished stew, garnish with spinach leaves.
Preparation: First, cook the lentils. Thoroughly wash the vegetables. Cut the carrots and bell peppers into thin strips. Cut the onion into half rings and fry until golden brown. Add carrots, peppers, cover and cook over low heat for 5 to 6 minutes. Then put the lentils into this pan, seasoning everything with soy sauce and ground pepper. Stir the stew thoroughly and simmer for another 5 minutes. Serve the finished stew, garnish with spinach leaves.