Black beluga lentils

They’re small, round, glossy black lentils, named for their resemblance to beluga caviar. They hold their shape well when cooked, which makes them handy in salads as well as warm dishes.

Rinse them, then simmer in plenty of water for about 20–25 minutes until tender but still holding their shape. Drain well; start checking a little earlier if you want them especially firm.

No: just rinse them and pick out any debris before cooking. Soaking is optional, but it can make the lentils softer and shorten the cooking time.

They have an earthy flavour and a firm, slightly nutty bite. Toss them into a salad with roasted vegetables and a sharp dressing, serve alongside grilled fish or meat, or add them to soup and curry.

Puy or other green lentils are good swaps in salads and side dishes because they also keep their shape. Red lentils suit soups and curries, but break down into a much softer texture.

Beluga lentils are small and black; Puy lentils are green and usually speckled. Both stay fairly firm when cooked, so you can often use them in the same salads and side dishes.

No. Beluga lentils are lentils, while urad dal is made from black gram; the two pulses differ in shape and texture, and aren’t direct substitutes in recipes.

Keep dried lentils in an airtight container in a cool, dry cupboard. Refrigerate cooked lentils promptly in a covered container and eat within 48 hours, or freeze them in portions.