I thought I would try a new legume, so I brought home a bag of Beluga lentils from the store. This was before I knew that the lenses are called “the lenses Russian caviar”, as both its color and shape is reminiscent of the exclusive product. This made this cooking both more exciting and my expectations were as you might expect somewhat higher than care.
If I cooked them a little less time (and not added tomatos) they probably would retained its color a bit more.
Despite its luxurious history, I made a fairly simple soup, with lentils, chopped kale and tomatoes. I think the lenses are “flying around” more in the water than usual lenses when I looked at them. As for the taste, mild and fine flavor, yet with a depth. And the most exciting thing was that when I took a spoon and ate, it felt that the lenses were round! Most lenses breaks easily, but these remained fine even after 30 minutes of boiling.
- 1 cup beluga lentils (uncooked)
- 2.5 cups water
- 2 handfuls of chopped svartkål (or kale)
- 1 cup chopped tomatoes
- 1 stock cube
- Thyme, Rosemary, Cilantro
- Boil the beluga lenses in water according to package directions (about 20minutes).
- Then add the chopped kale and the chopped tomatoes plus seasonings and cook together for about 10 minutes.
- Do you think the soup is too thick, add more water.