mezzomediBeluga lentil
Small, firm black lentil, earthy and umami, holds its shape well when cooked.
Beluga lentils are small black lentils with grey-blue reflections reminiscent of caviar, hence their name. They offer a slightly peppery flavor and a firm texture that holds up well to cooking. In the Mediterranean, they enrich Middle Eastern traditional dishes and pair particularly well with warm spices and sun-drenched vegetables.
Best pairings
Tomato Classic88%An essential duo: beluga lentils absorb tomato juices while retaining their texture; a staple of Italian and Levantine cuisine.
Cumin Classic88%A signature Mediterranean and Middle Eastern spice that magnifies the deep earthiness of beluga lentils.
Garlic Classic88%A fundamental alliance: caramelized garlic enriches the meaty, slightly metallic flavor of beluga lentils.
Coriander seed Classic86%Warm and citrusy spice that complements earthy notes with a delicate citrus touch.
Onion Classic85%Traditional Italian and Middle Eastern caramelized base that softens and concentrates beluga flavor.
Red wine Classic84%Dry red wine that brings tannins and acidity, enriching the texture of cooked lentils.
Rosemary Classic82%A classic Provençal herb whose resinous bitterness structures and refines the flavor profile of beluga lentils.
Thyme Classic81%Mediterranean garrigue herb that adds a light, spicy herbaceous note to mineral richness.
Extra virgin olive oil Classic80%Beluga lentils with olive oil in salads.
Bay leaf Classic80%Timeless classic for braises: bay leaf infuses aromatic sweetness during prolonged cooking.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with beluga lentil?
Beluga lentil pairs especially well with tomato, cumin, garlic, coriander seed and onion. An essential duo: beluga lentils absorb tomato juices while retaining their texture; a staple of Italian and Levantine cuisine.
What can I substitute for beluga lentil?
If you don't have it, try: green lentil, red lentil, chickpea.