These small, mild lentils are called beluga because of their resemblance to caviar. You don't need to soak these, but do rinse and strain before cooking them. To cook, add 2 cups of liquid to every cup of lentils and a pinch of salt. Cover and simmer for about 25 minutes. They hold their shape and tend to take on flavor well.
INGREDIENTS: Black Beluga Lentils