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.