This black lentils recipe is cooked on the stovetop with onion, garlic, vegetable broth, and oregano for the best flavor. Their chewy texture is perfect in grain bowls, salads, or as a protein-packed side dish.
What makes this simple black lentil recipe special is the sweet, caramelized flavor from cooking yellow onion and garlic at the start. You add black lentils to that same pot and they simmer until all the broth is absorbed. You're left with so much flavor concentrated into each bite.
Lately, I've been on a mission to cook all of my beans from dried. With black lentils, you don't have to soak them first and their small size cooks faster. It's hard to beat the convenience of a protein that's ready in 45 minutes versus chickpeas which take a full day.
Also, unlike other lentil varieties, these hold their shape and won't get mushy. While the softer texture of brown lentils works great in lentil sloppy joes, this recipe has quickly become a favorite for adding to my salads or wraps.
Ingredient Notes
You will need these simple ingredients to make black lentils:
The most important ingredient you'll need for this recipe is black lentils, also called beluga lentils. I tested this recipe with petite black lentils.
Veggie broth gives a savory flavor to these lentils. If you don't have any broth, water will work but you'll probably want to add more salt at the end. Same idea if you're using a low-sodium broth. I always recommend salting to taste!
To kick the flavors in this recipe up a notch, I add sautéed onion and garlic. The subtle, sweet flavor from yellow onion is so good.
The recipe card below includes the full list of ingredients + instructions.
How to Cook Black Lentils
- Before you start, rinse your lentils to ensure there is no dirt or debris. Drain any excess liquid.
- Sauté onions and garlic until golden and fragrant. Add the garlic near the end so it doesn't burn.
- Add veggie broth and black lentils to the onion and garlic. Bring to a boil.
- Once boiling, lower the heat and allow the lentils to simmer uncovered.
- Once the broth is completely absorbed, stir in salt and oregano. Add more salt to taste, if desired.
Serving Ideas
My favorite way to serve black lentils is as a base for grain bowls like they have at CAVA. I make my homemade Mediterranean bowls with lemony quinoa, quick pickled onions, freshly chopped cucumber and tomato, and some nutritional yeast tofu. Of course, I add a good dollop of homemade hummus and lemon aioli too.
Really you can sprinkle black lentils into any dish like kale salad or even cauliflower ceviche for an easy protein boost.
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Black Lentils Recipe
Equipment
- saucepan 2 or 3 quart capacity
Ingredients
- 1 tablespoon olive oil
- ½ sweet yellow onion
- 3 garlic cloves about 1 tablespoon minced
- 1 cup black lentils
- 2 cups vegetable broth or water
- ¼ teaspoon salt more to taste
- ½ teaspoon dried oregano
Instructions
- Rinse 1 cup black lentils in a fine mesh strainer to ensure there is no dirt or debris. Drain any excess liquid.
- Chop ½ sweet yellow onion. Separately, finely chop 3 garlic cloves.
- Add 1 tablespoon olive oil to your saucepan and heat to medium high.
- Turn the heat down to medium and add the chopped onion. Cook for about 3 to 5 minutes until it smells fragrant and is starting to brown.
- Add the garlic and cook for another 1 to 3 minutes. Keep a careful eye on the pot because the chopped garlic can burn easily.
- Mix rinsed lentils and 2 cups vegetable broth into the onion and garlic. Turn the heat to high and bring the mixture to a boil.
- Reduce the heat to low and let the lentils simmer uncovered for 25 to 30 minutes. Near the end, you'll see the liquid is mostly absorbed by the lentils.
- Stir in ¼ teaspoon salt and ½ teaspoon dried oregano. Let the black lentils sit for a few minutes before serving. Add more salt to taste, if needed.
Notes
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
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