The Black Lentils are an edible pulse. It is a bushy annual plant of the legume family, known for its lens shaped seeds. The lentils are a dietary staple throughout regions of South Asian region. The Majority of world production comes from Canada, India, and Australia.
The black lentils are legumes that generally have a rich nutty flavor. They are grown in pods, which contain one or two seeds each. They are cook much faster than dried beans. The Black lentils, which hold their shape well after cooking, are making it a good condition to salad and other dishes that need additional texture. It is most commonly used in Indian food dishes. Black Lentils can be found whole, split and with skin removed. The lentils are a creamy color when the skins removed.
They can be stored indefinitely but after a year, their color will begin to fade and they will become dryer and take longer to cook. Thus, store in a sealable bag or airtight container in a cool dry area out of direct sunlight.
The Green lentils are generally used for warm curries, baby food, thickening soups and casseroles, salads, soup, and stew. Black lentils hold their shape well if not overcooked and can be added to salads and other dishes. The varieties that are soft after cooking are used mainly to thicken the stew and soup or are made into purees.
Nutritional Value of Black Lentils contains per 100gms is mentioned below:
Energy 353 kcal
Carbohydrates 63 g
Sugars 2 g
Dietary fiber 10.7 g
Fat 1 g
Protein 25 g
Thiamine (B1) 0.87 mg Riboflavin (B2) 0.211 mg
Niacin (B3) 2.605 mg Pantothenic acid (B5) 2.14 mg
Vitamin B6 0.54 mg Folate (B9) 479 μg
Vitamin C 4.5 mg
Calcium 56 mg Iron 6.5 mg
Magnesium 47 mg Phosphorus 281 mg
Potassium 677 mg Sodium 6 mg
Zinc 3.3 mg
Size: Small pods
Color: Black To Brown
Flavor: Earthy and Bland