Black Lentil & Barley Bowl with Roasted Roots

Black Lentils with Roasted Tomatoes & Mojo Verde

Black Lentils from France, Organic

Name: Black Lentils from France, Organic
Brand: Hodmedod's Whole Foods
SKU: R-OWBL/500G
Price: 4.95 GBP
Availability: InStock

Size

swatch-500g

500g £4.95

swatch-5kg-save-20

5kg - SAVE 20% £39.60

Free UK delivery on all orders over £50

Whole sloe black lentils grown by the Desforges brothers on their family farm in the fertile land between the Seine and Loire. These small lentils hold their shape and have a distinctively aromatic flavour.

You won't find better than these black lentils grown by Jérémy and Jonathan Desforges at the Ferme des 3 Rois in the Beauce region of central France.

We're excited to be working with the Desforges brothers to bring some of their superb organic pulses across the Channel, less of a journey than some of our Scottish organic fava have to travel! The Ferme des 3 Rois was converted by Jérémy and Jonathan to organic production and diverse cropping in 2020.

The black “Beluga” lentil variety grows best in dry chalky soils, thriving in central France.

Cooking
Ingredients
Nutrition

Cooking instructions

No need to soak! Place in a pan, cover with water or stock, bring to the boil then simmer for 15-20 minutes until soft. Add more water if needed. Or add directly to stews etc.

Notes on Cooking Dried Pulses

Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses. Cooked pulses can be used immediately or frozen for later use.

Read our Pulses 101, part 2: Cooking basics - water & heat blog post for more about cooking dried pulses.
Ingredients

Black Lentils

Allergy information

No Allergens

Further info

A variety of Lens culinaris lentil.

Grown in France.

Suitable for vegans and vegetarians.
Typical values
Per 100g

Energy 1331kJ (318kcal)

Fat 1.3g

of which saturates 0.1g

Carbohydrate 51g

of which sugars 1.3g

Fibre 7.6g

Protein 25g

Salt 0.5g

Category: French , Lentils , Organic

Black Lentil & Barley Bowl with Roasted Roots

Black Lentils with Roasted Tomatoes & Mojo Verde

Lentils & Chickpeas

View All >

British Chickpeas

British-grown chickpeas are back! Delicious and...

From £3.79 GBP

Speckled Green Lentils

Tasty, versatile and easy to cook,...

From £4.95 GBP

Olive Green Lentils

Tasty, versatile and easy to cook,...

From £4.35 GBP

Mix #2 - Pilau

A blend of Wholegrain Emmer Wheat...

From £2.69 GBP

Black Garbanzo Beans from North America

Rare heirloom chickpeas - known as...

From £7.45 GBP

Hodmedod's Pulse Club - August Selection

Join our club to try our...

From £28.00 GBP

Wholemeal Sourdough Selection

Order freshly baked bread for dispatch...

From £20.95 GBP

Fava Bean Umami Paste

A purée of fermented beans full...

From £3.99 GBP

Olive Green Lentils

Tasty, versatile and easy to cook,...

From £4.35 GBP

Mix #1 - Broth

7 grains & pulses including Olive...

From £2.19 GBP

Recipes using Black Lentils from France, Organic

Black Lentil & Barley Bowl with Roasted Roots

View Full Recipe

A good salad doesn’t to be complicated. A base of pulses and grains, some seasonal vegetables, a really flavourful dressing, and something crunchy on top. The key is that the dressing complements the other components.

The mojo verde dressing used here is punchy, tangy and creamy, and beautiful with roasted vegetables with some sweetness or bitterness and earthy pulses. This salad is made with black lentils and pearled barley, but will be delicious with any of our pulses and whole grains for the base. Recipe courtesy of Danka Jandric.

Serves 4

Ingredients

For the Base:

150g Black Lentils
125g Pearled Naked Barley
2 tsp Bouillon Powder

For the Roasted Vegetables:

1 Whole Medium Cauliflower, including leaves, cut into bite sized pieces
2 Medium Carrots, sliced into 1 cm rounds
2 Red Onions, cut into wedges
½ tsp Smoked Paprika
½ tsp Cumin
Olive Oil, Salt, Pepper

For the Creamy Mojo Verde Dressing:

1 Bunch Coriander
1 Green Chilli
2 Garlic Cloves
50ml Olive Oil
1 tbsp White Wine Vinegar
Salt, to taste
2 tbsp Greek Yoghurt or Plant-Based Yoghurt
Juice of ½ Lemon

To Finish:

A Handful of Roasted Pumpkin Seeds

Method

Cook the lentils and pearled barley with 1 tsp bouillon powder in each pot, as per package instructions (15-20 min for lentils, about 30 for pearl barley). Drain both and, while still warm, combine in a bowl with a little bit of olive oil and salt.
Toss the vegetables with olive oil, salt, pepper, and smoked paprika. Roast at 200°C for 25–30 min until soft with crisp edges.
Blitz the mojo verde ingredients, except for the yoghurt and lemon juice, together in a food processor.
Now mix in yoghurt and lemon juice. Adjust seasoning to taste.
Plate up the lentils, pearled barley and vegetables and add the dressing. Top with toasted pumpkin seeds. Mix well and enjoy!

Black Lentils with Roasted Tomatoes & Mojo Verde

View Full Recipe

Lentils can sometimes blend into the background of a dish but these organic black lentils from France deserve to be the star of the show. This simple dish showcases their texture, colour and flavour.

When tomatoes are not in season this dish is also lovely with roasted root vegetables or brassicas instead.

Be sure to have some nice crusty bread on hand to scoop up big tasty mouthfuls!

Ingredients

For the Base and Toppings

150g Black Lentils
1 tsp Stock Powder, eg Bouillon
200g Thick Yoghurt, dairy or plant-based
A good Olive Oil
2 tsp Hemp Seeds, shelled

For the Roasted Tomatoes:

250g Cherry Tomatoes
3 Garlic Cloves
Olive Oil
Pinch of Salt

For the Mojo Verde:

1 Bunch Coriander
1 Green Chilli
2 Garlic Cloves
50ml Olive Oil
1 tbsp White Wine Vinegar
Salt, to taste

Method

Halve half of the tomatoes, leave the rest whole. Put them all in an oven-proof dish with olive oil, the garlic cloves and some sea salt. Roast at 175C for about 30 minutes until soft, wrinkly and deepened in colour.
Cook the lentils with stock powder as per the pack instructions, ie 15-20 min. Drain and leave covered.
Put all the ingredients for the mojo verde in a blender and blitz until smooth.
To serve, spread the yoghurt on a plate, top with the roasted tomatoes, lentils and mojo verde. Drizzle a good olive oil on top and sprinkle with hemp seeds. Eat with plenty of good bread to mop up all the juices.

View all recipes

Black Lentil & Barley Bowl with Roasted Roots
Black Lentils with Roasted Tomatoes & Mojo Verde
View All Recipes

Black Lentil & Barley Bowl with Roasted Roots

View Full Recipe

A good salad doesn’t to be complicated. A base of pulses and grains, some seasonal vegetables, a really flavourful dressing, and something crunchy on top. The key is that the dressing complements the other components.

The mojo verde dressing used here is punchy, tangy and creamy, and beautiful with roasted vegetables with some sweetness or bitterness and earthy pulses. This salad is made with black lentils and pearled barley, but will be delicious with any of our pulses and whole grains for the base. Recipe courtesy of Danka Jandric.

Serves 4

Ingredients

For the Base:

150g Black Lentils
125g Pearled Naked Barley
2 tsp Bouillon Powder

For the Roasted Vegetables:

1 Whole Medium Cauliflower, including leaves, cut into bite sized pieces
2 Medium Carrots, sliced into 1 cm rounds
2 Red Onions, cut into wedges
½ tsp Smoked Paprika
½ tsp Cumin
Olive Oil, Salt, Pepper

For the Creamy Mojo Verde Dressing:

1 Bunch Coriander
1 Green Chilli
2 Garlic Cloves
50ml Olive Oil
1 tbsp White Wine Vinegar
Salt, to taste
2 tbsp Greek Yoghurt or Plant-Based Yoghurt
Juice of ½ Lemon

To Finish:

A Handful of Roasted Pumpkin Seeds

Method

Cook the lentils and pearled barley with 1 tsp bouillon powder in each pot, as per package instructions (15-20 min for lentils, about 30 for pearl barley). Drain both and, while still warm, combine in a bowl with a little bit of olive oil and salt.
Toss the vegetables with olive oil, salt, pepper, and smoked paprika. Roast at 200°C for 25–30 min until soft with crisp edges.
Blitz the mojo verde ingredients, except for the yoghurt and lemon juice, together in a food processor.
Now mix in yoghurt and lemon juice. Adjust seasoning to taste.
Plate up the lentils, pearled barley and vegetables and add the dressing. Top with toasted pumpkin seeds. Mix well and enjoy!

Black Lentils with Roasted Tomatoes & Mojo Verde

View Full Recipe

Lentils can sometimes blend into the background of a dish but these organic black lentils from France deserve to be the star of the show. This simple dish showcases their texture, colour and flavour.

When tomatoes are not in season this dish is also lovely with roasted root vegetables or brassicas instead.

Be sure to have some nice crusty bread on hand to scoop up big tasty mouthfuls!

Ingredients

For the Base and Toppings

150g Black Lentils
1 tsp Stock Powder, eg Bouillon
200g Thick Yoghurt, dairy or plant-based
A good Olive Oil
2 tsp Hemp Seeds, shelled

For the Roasted Tomatoes:

250g Cherry Tomatoes
3 Garlic Cloves
Olive Oil
Pinch of Salt

For the Mojo Verde:

1 Bunch Coriander
1 Green Chilli
2 Garlic Cloves
50ml Olive Oil
1 tbsp White Wine Vinegar
Salt, to taste

Method

Halve half of the tomatoes, leave the rest whole. Put them all in an oven-proof dish with olive oil, the garlic cloves and some sea salt. Roast at 175C for about 30 minutes until soft, wrinkly and deepened in colour.
Cook the lentils with stock powder as per the pack instructions, ie 15-20 min. Drain and leave covered.
Put all the ingredients for the mojo verde in a blender and blitz until smooth.
To serve, spread the yoghurt on a plate, top with the roasted tomatoes, lentils and mojo verde. Drizzle a good olive oil on top and sprinkle with hemp seeds. Eat with plenty of good bread to mop up all the juices.

Typical values	Per 100g
Energy	1331kJ (318kcal)
Fat	1.3g
of which saturates	0.1g
Carbohydrate	51g
of which sugars	1.3g
Fibre	7.6g
Protein	25g
Salt	0.5g

Cart

Your Basket is Empty

Trending ProductsView All Products

Black Lentils from France, Organic

Cooking instructions

Notes on Cooking Dried Pulses

Ingredients

Allergy information

Further info

More From This Collection