Grocery
Whole Black Lentils
What it is
These are whole masoor lentils, also known as red lentils, that have not been split or skinned. They retain their natural shape and have a deep, earthy flavor. The black outer skin gives them a unique appearance when cooked. They are a staple in many cuisines, particularly in South Asia. This package contains one kilogram of the dried lentils.
How people cook with it
Whole black lentils are versatile and can be used in a variety of dishes. They absorb flavors well and provide a satisfying texture.
- Hearty soups and stews
- Savory side dishes
- Flavorful curries
- Salad additions
Before cooking, it is important to rinse the lentils thoroughly under cold running water to remove any dust or debris. Soaking is generally not required for whole masoor lentils, but some cooks prefer to soak them for about 30 minutes to reduce cooking time. They are typically simmered in water or broth until tender. They can be seasoned with spices, herbs, and aromatics like garlic and ginger to enhance their natural taste. They hold their shape well, making them suitable for dishes where texture is important.
How it differs from similar foods
Unlike split red lentils, whole black lentils maintain their form during cooking, offering a firmer bite. Their outer skin contributes to a slightly earthier flavor profile and a darker color in the final dish. Split lentils tend to break down more easily, creating a softer, mushier consistency.
How to keep the rest
To maintain freshness, store the remaining lentils in an airtight container in a cool, dry place, away from direct sunlight. Ensure the container is sealed to prevent moisture and pests. Properly stored, they can last for a considerable amount of time.