Beluga Lentils

These tiny black lentils only resemble the caviar they're named after when uncooked. I prepared these with carrots, mushrooms, cumin, lemon zest, cilantro, and a drizzle of olive oil. Tossed with greens and served cold they would be a welcome addition to a salad. Below are photos of the dry lentils, shiny and black, and after soaking overnight.