Black Beluga lentils look like caviar when cooked and are versatile main entrees, soups, salads, or as a side dish. They are higher in amino acids than French, green, or red lentils and have a mild, earthly flavor and soft texture.
No need to soak the lentils before cooking; simply simmer, partially covered, with 3 cups of liquid (water, broth, or a combination) for 30 to 40 minutes until lentils are cooked. Add more liquid as necessary to keep lentils covered.
Spice it up: Add a peeled and quartered onion, 3 whole cloves, and a bay leaf to the cooking liquid. Drain the lentils, splash with red wine vinegar, add salt and pepper to taste, and serve with crusty bread.