We are not going to deny that whoever came up with the idea of calling some humble legumes lentils caviar was a true marketing genius. What is certain is that these caviar lentils, darker and smaller than usual, are a perfect option to enjoy traditional stews.
Very easy to cook no need for pre-soakingand also with a little black dot that ends up giving the stew a lot of charm, these lentil caviar are perfect to get out of the routine of Castilian lentils or pardina lentils.
Also called beluga lentils or black lentils, these types of lentils lend themselves equally well to any type of stew or preparation. In the end, it’s all about cooking lentils, which is also we could prepare in a salad or with certain recipes in which it gives a lot of play, such as when cooking with squid, highlighting that black color in a very particular way.
Stewed, stewed, in casseroles… These beluga-type black lentils have a approximate cooking time about 25 minutes and, we insist, they do not need prior soaking.
In a tall saucepan, fry the vegetables in halves over high heat. Add the lentils and the bay leaf and immediately the water up to an finger above the lentils.
Cook 25 minutes over low heat. Crush part of the vegetables with broth to thicken and add it. Season with salt and pepper and boil for 2 more minutes and serve hot.
Guillermo Lentil Beluga Black Caviar Salamanca Gourmet Quality Extra Bag 500 g
With what to accompany the lentils caviar
In the same way as any other spoon stew or vegetable dish such as these stewed caviar and widow lentils, they can be accompanied by an easy and quick second course, but also by an appetizer or a salad. What we do recommend is that do not cook these caviar lentils together with meats that are too powerfulas they have a slightly finer, more elegant flavor and the chorizo or bacon could outshine the lentils.
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