Packed with protein and fiber, these nutty little nuggets can enhance more than just the nutrition of your dishes. Black "beluga" lentils add an earthy taste and bite-tender texture to an almost endless list of bowls and salads. Plus, learning how to cook black lentils opens up a whole new world of plant-based protein and grain-free cooking options.
Place the lentils in a fine mesh strainer and rinse under cool running water until the water runs clear. Pick through the lentils and discard any broken pieces; see Note 3.
Heat olive oil in a 2-quart saucepan over medium high heat until it shimmers. Add the onions and cook, stirring occasionally, until soft, 2-3 minutes. Add the garlic and cook, stirring constantly, for 1 minute.
Add the rinsed lentils, water, bay leaf, and thyme sprig, then stir to combine. Increase the heat to high and bring the liquid to a simmer. Reduce the heat low to maintain a steady simmer and cook, uncovered, for approximately 25 minutes, or until the lentils are bite-tender; see Note 4.
Discard the bay leaf and thyme, then drain any excess liquid. Stir in the salt and taste for seasoning. Adjust with salt and pepper if needed; stir in lemon juice or finely chopped fresh parsley or thyme leaves for extra flavor. Serve warm, cold, or room temperature.
Instant Pot Black Lentils
Press the “Saute” button; if your model allows for temperature modes, select “Medium”. Add the oil to the inner pot and heat until it shimmers. Add the onion and saute, stirring occasionally, until soft, 2-3 minutes. Add the garlic and cook, stirring constantly, 1 minute more. Press the “Cancel” button to turn off the saute mode.
Add the rinsed lentils, 2 cups of water, bay leaf, and thyme sprig, then stir to combine.
Seal the pot; program the Instant Pot to “High Pressure” for 7 minutes, then allow for a 10 minute natural pressure release; it will take 10-12 minutes for the pot to come to pressure. Release the remaining pressure manually, then open the Instant Pot with the lid facing away from you. Discard the bay leaf and thyme stems, then drain any excess water. Stir in the salt and taste for seasoning. Adjust with salt and pepper if needed; stir in lemon juice or finely chopped fresh parsley or thyme leaves for extra flavor.
Notes
Note 1. Use 3 cups of water (or broth) for stovetop cooking. Reduce the liquids to 2 cups for the Instant Pot.
Note 2. Substitute ½ teaspoon dried thyme if fresh is not available.
Note 3. Black lentils are tiny, and discarding broken pieces can be difficult. Using a small spoon helps, or simply do your best!
Note 4. Bite-tender can be subjective, so start tasting for texture around the 20 minute mark. We like our black lentils to be chewy, but creamy, and find that they’re perfect right around 25 minutes.