Black Beluga Lentils

Delicate and firm like the tiny brown lentils of Castelluccio and the green Le Puy of France, Black Beluga Lentils are among the best in their class. They are a bit plumper than both but just as refined in taste and texture. Black Belugas glisten when they're cooked, reminding some of beluga caviar. They have a mild, earthy flavor and soft texture, yet they don't fall apart easily and cook quite quickly. Pair them with smoky sausage coins, with nutty farro, serve as a base for roast cod or other meaty white-fleshed fish.