These shiny black lentils are quick to cook and pack a higher punch of amino acids than their French, green, or red counterparts. They require no pre-soaking and offer a firm, low-starch texture with a nutty, earthy flavour. Perfect as an accompaniment to salmon or scallops, they also shine in salads with roasted peppers or as a garnish for tomato soup.

COOKING INSTRUCTIONS:  Rinse 1 cup of lentils. In a pot, add the lentils and 4 cups of water and bring it to a boil. Reduce heat to a simmer, cover and cook until tender. Approximately 20 - 25 minutes. Drain before use.