Black lentils are also called (black) beluga lentils. A substitute is green lentils, not brown nor red varieties. Black lentils are the most nutritious variety, 1/2 cup (65 g) equals 26 g protein, plus fiber, calcium, iron, and potassium and cooks in just 25 minutes!
It is native to the Nile, Tigris, and Euphrates Valleys in the Middle East.
(Arabic) سلطة الجوز والعدس الأسود
/sultat aljawz wale's al'aswad/
Serves 4
2 Tsp. (30 ml) each: organic lemon juice and olive oil
1 tsp. (5 g) Dijon mustard
2 cups (260 g) organic black lentils, soaking is not needed
3 1/2 cups (840 ml) water
chopped organic toasted walnuts
-Egyptian Arabic numbers-
واحد /waa'hid/ ١. Bring the water to a boil and add lentils, cook about 20 minutes, drain and rinse in cold water.
اتنين /itnein/ ٢. Whisk together the lemon zest and juice, mustard, and oil.
تلاتة /talaata/ ٣. Add to the cooked lentils
أربعة /arba'a/ ٤. Mix in the walnuts.
!صحتين
/sihatayn/
Bon appetit!
