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Beluga lentils, which are very dark and small, are named after the caviar-like glisten after it is cooked. Often used in fish and seafood dishes, Beluga lentils are excellent in Mediterranean and Middle Eastern Cuisine, and a superb side-garnish to any soup, salad, or plate. Cook gently to keep lentils intact, add olive oil, wine vinegar, and season with salt and pepper, and bay leaves.
