Caribbean-Inspired Black Beluga Lentils

Course: dinner, Entree, lunch, Side Dish

Cuisine: Afro-Caribbean, Caribbean, Indian, Middle Eastern

Keyword: black lentils, lentils

Prep Time: 15

Cook Time: 38

Total Time: 53

Servings: 1/4 cup servings (as a side dish)

Calories: 116kcal

Author: Marta Rivera

This Caribbean-Inspired Black Beluga Lentils recipe is a one-pot dish that's bursting with bold Caribbean flavors—perfect for quick, hearty weeknight meals, meal prep, or as a comforting side dish.

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US Customary - Metric

Equipment

5-quart dutch oven (or larger)

Ingredients

1 cup black lentils
1 tablespoon olive oil
1 small white onion peeled and diced (about 1 cup)
1 medium green bell pepper seeds and stem removed and diced (about 1 cup)
4 large cloves garlic peeled and minced (about 2 tablespoons)
2 tablespoons sofrito
14.5 ounce canned diced tomatoes
1 1/2 teaspoons sazón con culantro y achiote (or 1 packet)
1 teaspoon adobo sin pimienta plus more to taste
1 teaspoon ground cumin
3/4 teaspoon dried oregano leaves
1/4 teaspoon ground black pepper
1 large bay leaf optional
3 cups vegetable broth

Instructions

Sort, Then Clean the Lentils

Before preparing the lentils, check for and remove any stones, twigs, or yellow lentils that you find.
Put the lentils into a fine-mesh strainer and rinse them under cold water to remove dust and dirt.

Begin Building the Flavors

Heat the olive oil in a heavy-bottomed pot until it ripples on the surface.
Add the onion, green bell pepper, garlic, and sofrito to the oil and sauté them for 5 minutes over medium-high heat.
Stir the aromatics with a wooden spoon every 30 seconds to a minute. The goal is to get them to a golden brown color.
Next, add the canned diced tomatoes to the pot and cook them down to a paste for 6 minutes, stirring frequently.
You want most of the liquid from the tomatoes to evaporate to create a thick, saucy consistency.

Simmer the Black Beluga Lentils

Add the vegetable stock and the lentils to the pot with the bay leaf.
Stir the lentils into the rest of the ingredients in the pot, then allow the liquid to come to a boil.
Decrease the cooking temp to medium-low and cover the pot. Simmer the lentils for 20 to 25 minutes, stirring once every 5 minutes.
The lentils are done cooking when they have a little snap to them when you bite them.
Turn off the stove after the cooking time elapses.
Taste the lentils for salt and add a few shakes of salt or more adobo as needed.

Serve, Then Enjoy

Serve these black lentils is in grain bowls topped with fresh spinach, chopped veggies, a cheese of some kind (because I can’t resist dairy), and a drizzle of Greek yogurt dressing.
You can serve them like this or alongside your favorite protein and steamed veg.

Notes

Swaps and Substitutions

You can replace the sofrito with green sauce, epis, or omit it.
Replace the adobo and sazón with 2 teaspoons (total) of season salt, salt substitute, or kosher salt.
Amp up the flavor of these lentils by adding a 1/2 teaspoon of ground ginger, ground coriander, or dried thyme leaves.
Add a little spice to the lentils with 1/8 teaspoon of cayenne pepper or by simmering a small scotch bonnet pepper in the stew.
You can often swap out most other lentil varieties for the black lentils with no significant time changes in the final simmering except for Puy lentils. Add another 20 minutes to their cooking time.

Tips and Techniques

I buy my black lentils online, but you can find them in most health food stores.
Although you don't have to soak black lentils before cooking, here's how to:
- Add the cleaned and sorted black lentils to a large bowl and cover them with cool water.
- Allow the lentils to soak for 2-3 hours, then drain and rinse them with water before draining again and proceeding with the recipe.
I like freezing them in 1/2-cup portions so I can thaw and reheat them for lunches or smaller meals.

Storage Tips

Store leftover vegan black lentils in an airtight container after they’ve cooled to about room temperature (don't allow them to sit at room temperature longer than 2 hours).
Pour a 1/4 cup of vegetable stock (or water) liquid to cover them and keep them from drying out.
Store the black lentils in the refrigerator for up to 5 days.
To reheat black lentils, microwave a serving on high heat for 1 to 1 1/2 minutes, stirring after 30 seconds.

Freezing Tips

Put the room-temperature black lentils into a freezer-safe container or freezer storage bag and press out as much air as possible. To maximize your freezer space, freeze the bags lying down, then stand them up once the lentils are frozen.
You can freeze black lentils for 4 months. To thaw them, move them to the fridge the evening before you plan to reheat them. Once thawed, reheat them in the microwave or on the stovetop with a little vegetable broth.

Nutrition