Think all lentils are brown? Wait until you meet these dazzlers.

“Dubbed the caviar of lentils, these mild-flavored beauties glisten when cooked,” reads the bag of black lentils. (We got Whole Foods’ store brand, but any well-stocked market should have them.)

Unlike their perfect-for-soup brown kin, black lentils hold their shape when cooked. That makes them great for salads, or a standalone bed for fish, chicken, or tofu.

Who needs rice or quinoa when you’ve got lentils? Come to think of it, who needs the fish or chicken (or red meat)? Lentils are more gentle on the environment.

Just one serving of black lentils—¼ cup dry, which makes about 2/3 cup cooked—has 13 grams of protein and a remarkable 15 grams of fiber, all for only 180 calories. And don’t forget lentils’ potassium, magnesium, iron, folate, and zinc.

Bonus: like all legumes, lentils may help lower LDL (“bad”) cholesterol. Is that a bargain, or what?

And lentils cook more quickly than dried beans. To preserve their deep, dark hue, heat black lentils in just enough water to cook. Simmer ¾ cup lentils in 1½ cups water until just tender, 15-20 minutes. That makes two cups cooked.

Then what? These earthy legumes shine when paired with acidic dressings (like mustard vinaigrette), tomatoes, or curries. Try Warm Black Lentils & Tomato. Or Crunchy Black Lentil Salad. They’re both from our Healthy Cook ("Two black lentil dishes."). Mmm...

So long, lowly lentil. Hello, black gold.

wholefoodsmarket.com

Phone: (844) 936-8255

Photo: Jennifer Urban/CSPI.

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