Beluga Lentils are very small lentils, only about 1/4 inch wide (1/2 cm.) Before cooking, they have shiny, dark black skin. After cooking, they turn a blackish green. Inside they are creamy-white. Despite having a thin skin, they keep their shape during cooking, and cook up to a firm but soft texture with mild flavour.
The lentils can be sprouted. In Spain, Pardina lenils are grown near the Pyrenees. Since circa 1985, Spanish Pardina Lentils being grown in the US (Canadian growers have had no luck so far.) By 1999, of the 20,000 metric tons bought in Spain last year, 19,000 come from the United States.
Kidney Bean (Hindi: rajma, Gujarati: rajma). Kidney beans have a strong earthy flavor and nice silky texture. They are made into a delicious curry simply called rajma. It is delicious eaten with rice. It is important to note that kidney beans can be toxic if not cooked properly.
Preparing lentils is simple. Start by sorting through the lentils to pick out any small, hard debris, and then rinse to remove dirt. Unlike other legumes, lentils cook quickly without presoaking. Place lentils in a pot, cover with about 1/2 inch of water and bring to a boil. Reduce heat and simmer, uncovered.
Beans and legumes high in protein include soybeans, lentils, white beans, cranberry beans, split peas, pinto beans, kidney beans, black beans, navy beans, and limas. The list below is ranked by the most protein per cup cooked. For bean products like tofu and hummus see the extended list of beans and bean products high in protein.