Lentille noire BIO

The Black Lentil of Trésors de Beauce at the Ferme des 3 Rois

The black lentil, also known as vegetable caviar, is a Beluga variety and originally comes from the Middle East. At the heart of the Ferme des 3 Rois, the lentils are sown and cultivated in the spring and require regular watering. They are harvested when mature, dried, and then cleaned under cool and dry conditions.

Learn more about Trésors de Beauce, harvested at the Ferme des 3 Rois

The Flavors of the Black Lentil from Trésors de Beauce

Round, smooth, and small in size, the black lentil is recognizable by its hazelnut flavor. Its sweet note slightly reminds one of forest mushrooms. When cooked, its scent evokes nutty and woody tones similar to that of bread.

How to Use Trésors de Beauce Black Lentil in Cooking?

The black lentil can be used in salads, soups, and main dishes to add a creamy texture. It pairs well with vegetables, fresh herbs, and dressings for a deliciously balanced culinary experience!

How to Cook the Black Lentil?

Once you've rinsed your lentils in cold water, simmer them in a pot in at least 3 times their volume of water. You can flavor the water according to your tastes by adding onion, garlic, or other ingredients, then bring to a boil for 20 to 25 minutes.

Some Suggestions for Using the Black Lentil from Trésors de Beauce

• Black Lentil Risotto: In a pot of boiling water, cook your lentils and then drain the water. Sauté an onion in a skillet, then pour it over the lentils. Add white wine with a bit of olive oil and pour in vegetable broth. Cook and then serve hot, topped with parmesan and parsley.
• Green Puree and Black Lentils: Accompany your spinach puree with black lentils. Sauté an onion in a large pot, then add the lentils and stir well. Cover with water and add tomato paste. Salt lightly and cook for 30 minutes. Place the puree on a plate, cover with lentils, add a spoonful of cream, and sprinkle with black sesame seeds.
• Salmon Tartare with Black Lentils and Passion Fruit: Once your lentils are cooked, dice your salmon fillets. In a bowl, mix the zest of a squeezed lemon, the juice of a passion fruit, salmon pieces, and lentils. Add crushed pink peppercorns, then assemble the tartares on each plate using presentation rings. Serve very fresh.