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Organic Beluga Lentils

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Organic Beluga Lentils are versatile and tasty.

Organic Beluga Lentils have a deep black tone and are named after the caviar they resemble.  Beluga are less common than other lentil varieties and are grown in the cool dry climates of America and Canada’s Northern plains.

Lentils are one of the oldest sources of food, dating back nearly 9,000 years.  They make a great cupboard staple because they are high in protein and fibre.  They are also a rich source of nutrients with one 70g serving offering high levels of B1, Folate, Iron, Zinc and a source of B5, B6, Magnesium, Manganese, Potassium, Phosphorus and Copper.

Beluga lentils stay firmer and more intact than other forms of lentil so are popular in dishes such as salad or braised lentils.  The water they are cooked in turns black and this can be used to add rich colour to other foods such as soups or rice.

Beluga Lentils make a good addition to vegetarian and vegan recipes because they are high in iron.  They are also a source of protein so make a great meat substitute in curries and stews.  Beluga lentils are al dente and firm when cooked which gives a meaty, dense texture to soups and stews.

If that wasn’t enough, they are also considered rather cool in the world of foodies, so if you like experimenting with the latest veggie food trends then they should be on your shelf.

If you like beluga lentils but want to try a new variety we also stock organic brown lentils, organic green lentilsorganic red split lentils and Organic french style lentils.

Ingredients: Organic Beluga Lentils

Origin: Canada

Allergen Information: Packed on premises that handle gluten, tree nuts, sesame, soya, peanuts, celery, mustard


Nutritional Information

Typical Nutrient Values: Amount per 100g:
Energy 1477kj/352kcal
Fat 1.06g
of which saturates 0.16g
Carbohydrate 52.7g
of which sugars 2.03g
Fibre 10.7g
Protein 25.8g
Salt 0.001g

Cooking Instructions:

  1. Lentils don’t require pre-soaking before you cook them but soaking them will reduce their phytate content.
  2. Rinse the lentils first to remove any natural dust or debris.
  3. Fill a pan with 3 cups of liquid to 1 cup of lentils – the lentils will triple in size so use a large pan.
  4. Boil and cover, reducing the heat to a simmer and then cook until tender (25-30 mins)
  5. Add salt at the end of cooking – adding it during cooking will result in tough lentils.


For optimum freshness keep in a cool place away from moisture and direct sunlight.  Store in a tightly sealed bag or container.


Family Tip:

  1. The great thing about lentils is they don’t require pre-soaking before you cook them but soaking them will reduce their phytate content.
  2. Once cooked these beluga lentils hold their shape more than split lentils so go well in braised lentil dishes or to bulk up soups and broths.
  3. Try adding lentils to your vegetarian meals to make sure you get some quality protein, if you top the meal with nuts it will offer complete protein (with all the essential amino acids).
  4. They can also be sprouted and look great when the black skin cracks open to release the sprout. Read our easy to follow spouting guide.