We quite adore Beluga Lentils – they are named beluga as they are supposed to look like little beads of caviar. I wouldn’t really know about that, but do know they are both delicious and easy to turn into a gorgeous dish. They cook quickly, and they hold their shape. They can be used instead of French Green Lentils/Puy Lentils in any dish.
This dish is eeeeasy, with spices toasted, onion and garlic sweated off, and then lentils added and cooked. It can be made ahead of time, finishing off with the yoghurt and sour elements at the time of serving. It can also be frozen at that point, for those late nights especially after a long working day.
Make double the amount of lentils, if you wish, and keep them for salads. They make gorgeous bases for lentils salads.