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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A rustic Bihari twist on the classic Punjabi Dal Makhani. This version uses whole black lentils and kidney beans, slow-cooked to perfection and tempered with fragrant panch phoran in mustard oil for a uniquely earthy and robust flavor.
A legendary creamy and rich dal made from slow-cooked whole black lentils and tomatoes. This Mughlai specialty is simmered for hours until velvety, finished with butter and cream for an unforgettable flavor.
A quintessential Punjabi dish, this Dal Makhani is incredibly rich and creamy. Whole black lentils and kidney beans are slow-cooked in a buttery, tomato-based gravy, resulting in a dish that's pure comfort in a bowl. Perfect with naan or rice.
Yes, whole black lentils are highly nutritious. They are an excellent source of plant-based protein (24.6g per 100g) and dietary fiber, which support muscle repair, digestive health, and long-term satiety.
Whole black lentils are great for weight management because they are high in fiber and protein but low in fat. This combination helps you feel full for longer periods, reducing the likelihood of overeating while providing essential nutrients.
Yes, whole black lentils are naturally vegan and gluten-free. They are a staple ingredient in plant-based diets and provide a safe, nutrient-dense carbohydrate and protein source for those with gluten sensitivities.
No, they are generally not considered keto-friendly. With approximately 60g of carbohydrates per 100g, they are too high in carbs for a strict ketogenic diet, though they are an excellent 'slow-carb' option for other balanced diets.
Soaking is not strictly required for black lentils, but it can reduce cooking time and improve digestibility. If you choose not to soak them, simply rinse them thoroughly in cold water to remove any dust or debris before boiling.
They have a deep, earthy, and slightly nutty flavor. Unlike red lentils which soften into a puree, whole black lentils (often called Beluga lentils) hold their shape and stay firm when cooked, making them perfect for salads and stews.
The best substitute is the French Green (Puy) lentil, as it also maintains its shape during cooking. Avoid using red or yellow lentils as substitutes in recipes where you want the lentils to remain whole, as those varieties break down easily.
Whole Black Lentils is a versatile ingredient found in cuisines around the world. With 341 calories per 100g and 24.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the legume category with complete nutrition information.
View all legume →Discover 1 recipes featuring whole black lentils with step-by-step instructions.
Browse recipes →Dry lentils should be stored in an airtight container in a cool, dark, and dry pantry for up to one year. Once cooked, they can be kept in the refrigerator for 3-5 days or frozen for up to 6 months.
Yes, they are an excellent plant-based source of iron, which is vital for energy and preventing anemia. To improve iron absorption, it is recommended to eat them alongside foods rich in Vitamin C, such as tomatoes or citrus.
They support heart health by providing high amounts of fiber, which helps lower cholesterol levels. Additionally, they contain folate and are very low in fat (1.1g per 100g), contributing to healthy blood pressure and cardiovascular function.