These easy black lentils (aka beluga lentils) are about to become your new favorite side. They cook fast, are naturally high-fiber and unlike other lentils, hold their shape without turning mushy. Serve them warm with dinner or cold as with a make-ahead salad — they’re delicious alongside veggies, chicken, fish, or whatever you’ve got on the table.
Easy Sides like these lentil are a quick way to elevate anything! These black beluga lentils are simple, versatile and endlessly useful as they go with just about any main dish. Kids tend to like them more than other lentils since they don't go soft and lose their shape. They also make a really easy holiday side dish to go alongside any holiday meal.
This is a versatile recipe, try sautéing or roasting some veggies and add them to the lentils, topped with some crumbly cheese. Serve with a side of crusty bread for a great plant-based main dish.
Jump to:
- Why You'll Love These Black Lentils
- Black Lentils Ingredients
- How to Make Black Lentils - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions
- Tips & Tricks
- How To Serve
- How To Reheat
- How to Freeze
- Pin This Easy Black Lentils (Beluga Lentils) Recipe For Later
- What Do You Think?!
- More Easy Side Dish Recipe Ideas
- Printable Recipe
- Easy Black Lentils (Beluga Lentils)
- Reader Comments & Ratings
Why You'll Love These Black Lentils
- This quick and easy side can be prepared, cooked and on the table in less than 30 minutes.
- Beluga lentils can be enjoyed warm, straight from the pan, or cold as a great tasting black lentil salad.
- This easy side is rich in soluble fiber and plant based protein which will keep you feel fuller and satisfied for longer.
- Black lentils are great for meal prep, cook the night before then next day just warm up and finish with a spoon of Greek yogurt.
- Lentils and legumes are a great high-protein addition to any meal, here are some of my popular recipes:
Black Lentils Ingredients
Find the full list and quantities in the recipe below.
Beluga Lentils - black dry lentils are great in lentil recipes. Also known as beluga lentils, they are a great tasting lentil, that have a firm texture and hold their shape well when cooked.
Onions - I've used a regular small onion in this recipe, but you can use any color onion will work, red onions or shallot will give you a milder flavor.
Vegetable Stock - for the best flavor use a good quality vegetable stock (vegetable broth). You could also use chicken stock provided you are not serving to vegan diners.
Greek Yogurt - I've topped the lentils with a spoon of thick Greek yogurt. For an entire plant based meal swap this for plant based yogurt.
How to Make Black Lentils - Step-By-Step
Find the full printable recipe card below.
Rinse the lentils under cold water. You do not need to soak them.
Add the rinsed lentils, vegetable stock, finely diced onion, minced garlic cloves, bay leaf and salt and pepper to a medium saucepan.
Bring to a boil over medium-high heat on the stove top, then reduce to a gentle simmer. Cook uncovered for around 20-25 minutes, until the lentils are tender but still holding their shape.
Drain off excess liquid if needed (all the liquid may have absorbed which is fine) and remove bay leaf. Finish by stirring in a little olive oil and balsamic vinegar. Taste and season again with salt and black pepper if needed.
Spoon the Greek yogurt sauce on top of the lentils and spinkle over the fresh parsley to garnish.
Frequently Asked Questions
What are beluga lentils?
Beluga lentils are black lentils, so called because of their resemblance to beluga caviar.
Are beluga lentils healthy?
Yes, black or beluga lentils are a healthy lentil, high in antioxidants, low in fat and rich in vitamins, protein, fiber, iron, potassium and calcium.
Variations & Substitutions
There are lots of lentil varieties, I've used black lentils in this recipe, but you can swap these for different types of lentils, like French green lentils or brown lentils. Don't use red lentils as they will break down to much and become mushy.
Stir through some leafy greens like spinach, kale or chard, toward the end of cooking.
Lentils are great for soaking up flavor, so feel free to add in other fresh herbs and spices. Try thyme, basil, parsley, bay leaf, garlic powder, Italian seasoning, red pepper flakes.
For a touch of acidity you can swap the balsamic vinegar with freshly squeezed lemon juice.
Swap Greek yogurt for some sour cream, or add some soft burrata, mozzarella, ricotta, or feta cheese.
For an entirely plant based meal, suitable for dairy free and vegan diners, swap the Greek yogurt for a dairy free alternative.
Tips & Tricks
Take time to properly season the lentils with sea salt, seasoning will make all the difference to the finished dish.
Only cook the lentils to al dente, you want them to have bite, any longer and you risk turning the lentil to mush.
Stir in the oil and vinigar dressing while still warm so they absorb flavour and stay glossy.
Or if serving cold, let the lentils cool completely before dressing to keep them firm.
How To Serve
I like to serve beluga lentils both warm and as a cold salad side. They are great with my Lemon Caper Chicken Breasts, Honey Lime Grilled Chicken Thighs, Creamy Garlic Chicken Thighs, Sausage & Squash Sheet Pan, or my Salmon with Spinach Cream Sauce.
These easy lentils are also a great way of adding plant-based protein to buddha bowls, grain bowls or burrito bowls.
For a great tasting plant based main, you could add some sauteed or roasted vegetables to these lentils. Try bell pepper, zucchini, mushrooms, spinach, sweet potatoes, and add a side of toasted crusty bread.
How To Reheat
Store leftover lentils (minus the Greek yogurt) in an airtight container and store in the fridge for 2-3 days. When ready to enjoy place in a saucepan and heat over a medium low heat for around 10 minutes until it is piping hot. Stir in a tablespoon or two of water if the lentils have become too thick.
How to Freeze
Once cooked and cooled, place the lentils (minus the Greek yogurt) into an airtight container and store in the freezer for up to 3 months. When ready to enjoy defrost the lentils overnight in the fridge, then place in a saucepan and heat over a medium low heat for around 10 minutes until it is piping hot. Stir in a tablespoon or two of water if the lentils have become too thick.
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More Easy Side Dish Recipe Ideas
Printable Recipe
Easy Black Lentils (Beluga Lentils)
Ingredients
- 1 cup Black (Beluga) Lentils
- 3 cups Vegetable Stock - or water
- 1 small Onion - finely diced
- 1 clove Garlic - crushed
- 1 Bay Leaf - optional but recommended
- 1 tbsp Olive Oil
- Sea Salt and Black Pepper
- Splash Balsamic Vinegar
- ¼ cup Greek Yogurt
- 1 tbsp Fresh Parsley - chopped, to garnish
Instructions
- Rinse the lentils under cold water. You do not need to soak them.
- Add the rinsed lentils, vegetable stock, finely diced onion, minced garlic, bay leaf and salt and pepper to a saucepan.
- Bring to a boil, then reduce to a gentle simmer.
- Cook uncovered for around 20 to 25 minutes, until the lentils are tender but still holding their shape.
- Drain off excess liquid if needed (all the liquid may have absorbed which is fine) and remove bay leaf.
- Finish by stirring in the olive oil and balsamic vinegar.
- Taste and season again with salt and pepper if needed.
- Spoon the Greek yogurt on top of the lentils and spinkle over the fresh parsley to garnish.
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