Black lentils are a highly valued legume product due to its beneficial properties and high taste qualities.
Black lentil grains, also called Beluga, retain their shape as much as possible during heat treatment, have a soft shell, a peppery aroma and a very pleasant nutty taste.
Black lentils are successfully combined with grilled vegetables (peppers, eggplant, zucchini), kebabs, cutlets, pieces of fish fillet, meatballs, even with fruit salad.
How to properly cook black lentils?
Experts recommend soaking black lentils in cold water before use for at least 5 hours, if not 12 hours.
Soaking lentils for several hours in cold water destroys the enzyme inhibitors, triggering the germination process - all the nutrients are activated and the nutritional value of the lentils increases.
Boil black lentils for about 30 minutes.
Before that, wash the selected amount of black lentils several times, remove all debris and low-quality grains.
To prevent the lentils from boiling and turning into "mush", cook without the lid.
It is also necessary to constantly monitor the water level in the pot.
If you notice that the water has evaporated, add a little more liquid.
