Recipes/ Salads and sides

[Recipe] How to make crunchy beluga lentils

The United Nations had declared 2016 as the International Year of Pulses. As a lentils lover, this recipe had to be my last post of the year.

During the Food Bloggers of Canada (FBC) Conference in October 2016, I had an incredible dinner sponsored by Lentils’ Canada at Toronto’s Montecito restaurant. The restaurant incorporated lentils into every dish. For one of their dishes, they had sprinkled the crunchy black lentils on top of the roasted vegetables. I was completely blown away! Why haven’t I had it this way before?


Aside from the contrast in colour for a dish, the crunchy lentils provide a contrast in texture with the crunch. Plus, lentils are SO good for you! It was life changing and I keep jars of this at home, to eat as a snack and sprinkle on my dishes.

This will be one of the best things you will ever eat and it is SO easy to make!


  1. Wash the dried black beluga lentils.
  2. Cook them for 10 minutes in a pot of salted water.
  3. After draining them, put them on a baking tray for about 20 minutes or longer to dry out as much water as possible.
  4. Pre-heat the oven to 400 degrees F.
  5. Drizzle with canola oil and salt. Feel free to add additional spices.
  6. Bake in the oven for 30 mins. At the 15 minute mark, move the lentils around.

That is it!

If you decide to pre-soak the lentils overnight before cooking them in a pot of water, the final results will have different shades of brown since the lentils will split when they are soaked. When the lentils are not pre-soaked, they will keep a more unified dark colour and shape. I prefer the texture of the lentils that are not pre-soaked. Refer to the pictures to see how the final results differ.

crispy black lentils. These lentils were pre-soaked before cooking.

These lentils were pre-soaked before cooking.


Lentils that were not pre-soaked before cooking.

Lentils that were not pre-soaked before cooking.


Happy New Year and happy eating!

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