Lentil,BLACK LENTIL SEEDS(Lens culinaris) Indian Heirloom
Black Beluga Lentils Also known as known as urad, urad dal, udad dal, urd bean, urd', urid, black matpe bean !
(Lens culinaris) – An heirloom variety of black lentil that gets its name from its resemblance to beluga caviar. Small in size and keeps color well when cooked. Higher in protein content than black turtle beans.
Planting suggestions: Sow in Spring. A cool season legume crop that finishes in the summer heat. Harvest when pods are rattling but before they crack open! Plants may still have some flowers on them with finished pods ready. Small pods contain 2 lentils each with 1 to 2 dozen pods per plant. Cut or pull up plants and dry them on tarps for about a week to dry completely. Thresh and winnow.
These black beauties are the cavier of lentils. Black Beluga lentils are even smaller than Red Chief lentils, slightly more rounded, and just as striking in their own way. Softening to a rich dark brown, they glisten when cooked, hold their shape, and have a warm, nutty flavor that lends itself to a wide range of spices.
- Pure, organic, heirloom seeds
- Grown and hand packed in the USA
- Untreated, Non-GMO, Pesticide Free
- Organic- Grown, harvested and processed without the use of pesticides, chemical fertilizers, herbicides, GMO's, synthetic chemicals, growth agents, and free from irradiation and chemical sterilization.
Make the most of your midday meal with this salad. It’s loaded with proteins and vitamins without sacrificing flavor. You can adjust the jalapeños for a more mild or super spicy taste. Plus, you can serve this hot or cold, so it’s great to make and bring with you while you are on the go.
2 cups dry black lentils
1 red onion, diced
1 tart apple, diced
1/2 cup apple cider vinegar
1 tbsp honey
2 tbsp olive oil
2 tsp finely chopped jalapeños, you can subtract or add more to get desired heat
2 packed cups watercress
Generous pinch of salt
Freshly ground pepper
Cook lentils according to package instructions, drain. While still warm mix them together with the diced onion and apple.
In a small bowl whisk together the vinegar, honey, olive oil, jalapenos, salt and pepper until well combined.
Toss lentils with the marinade. If you want to serve the salad at room temperature, gently mix in the watercress at this point. If you prefer a chilled salad, add the cress just before serving.
Never grown this before, but enjoy the flavor of the cooked lentils. Can’t wait for spring