Black is the New Orange

“Black is the new orange in lentils, friend.”

That was the email greeting I received the day after my last blog post. (You know, this one, the one declaring January as the month of the lentil.)

Shortly after that, I received a container of these:

black lentils!

Shocking. I mean, who knew? Who knew there were so many colors of lentils? I thought I was on top of the lentil world by knowing red lentils existed. Obviously I needed to become a bit more lentil “savvy”.

So, I set out to increase my “lentilelligence”.


This is the most common type of lentil. They have a mild, earthy flavor and can be used in a variety of recipes. Brown lentils soften when cooked but still hold their shape; however, they can become mushy if cooked too long. 


French green or Puy lentils are also quite common. They have a peppery taste. Green lentils take a bit longer to cook, but retain their firmness.


Yellow lentils are sweet and nutty. They break down quickly, and can be used as a thickening agent.


Like yellow lentils, red lentils also have a mild, sweet, nutty flavor., and, like yellow lentils, they do not hold their shape very well. They become quite mushy when cooked. 


And then there are black lentils. Black lentils have a very firm texture. They get their color from anthocyanins. Anthocyanins are antioxidants known for their memory boosting and cancer-fighting properties. 

I definitely needed to give these bad boys a try! Because A.) I am getting old and forgetful,  B.) I have a family history of cancer, and C.) I had a container of them sitting on my counter!

Now, I need to make it known that this wonderful friend, who so thoughtfully shared her black lentils with me, also provided me with some recipes. Unfortunately I wanted to make these ASAP, and I didn’t want to go to the store. So…I found a recipe for which I had most of the ingredients, and I then tweaked it a bit to make it work.

And to be honest, I have no idea how it tasted. My husband and I went to the “Y”, leaving the 4 kids (3 of ours plus 1 GF) at home with the soup. While at the “Y” I received a text saying that the soup was gone. They assured me they didn’t dump it down the garbage disposal. Apparently it met their taste standards. I can’t wait to judge it for myself.

Here is the only picture I have..I ended up adding more broth  to make it “soupier”.
Mushroom Lentil Adzuki Soup
(Based on a recipe by Soup Addict)
Serves 4
  • 1/3 cup adzuki beans (soaked in water overnight, and drained)
  • 12 oz. mushrooms, sliced
  • 2 cups vegetable broth
  • 1 small onion, chopped
  • 2 ribs celery, chopped
  • 4  carrots, sliced
  • 1 cup mushroom broth
  • 1/2 tablespoon tomato paste
  • 1/3 cup lentils (I used black)
  • 1 T. tamari
  • 1/2 of a lemon, juiced
  • sea salt
  1. Bring 3 cups of water to a boil. Add adzuki beans. Reduce heat, cover, and simmer for 30 minutes.
  2. Add onions, celery, and carrots to a large pot and saute (I sautéed in small amount of broth) until vegetables are soft.
  3. Add mushrooms. Stir, cover, and cook mushrooms down (about 10 minutes).
  4. Add the tomato paste, vegetable broth, mushroom broth and lentils. Stir.
  5. Drain adzuki beans and add them to large pot.
  6. Simmer for 30 minutes.
  7. Season with tamari, lemon and sea salt.

2 thoughts on “Black is the New Orange

    1. The funny thing is, I never even knew I liked lentils until a couple of years ago! It’s my goal to incorporate more lentils into my diet as well! Thanks for reading AND for commenting!

      Liked by 1 person

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