I have bought these lentils because they looked interesting and because their nice name – Beluga, which actualy is a name of fish, mostly famous by black caviar. These lentils look like black caviar, even if they partly loose black color while cooking.
1/2 cup beluga lentilles
2 tablespoons white-wine vinegar
1/2 cup couscous
3 tablespoons olive oil
1 -2 garlic cloves, minced
few dried tomatoes
1/3 teaspoon mint, dried, crushed to powder
1. In a small saucepan simmer lentils in water until tender but not falling apart, (15 to 20 minutes), and drain well.
2. In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stan few minutes. fluff couscous with a fork, stir in 1 tablespoon oil and cool.
3. Whisk together garlic paste, 1 tablespoons vinegar, 2 tablespoons oil, small pieces of dried tomato, salt and pepper to taste. Stir lentils and dressing into couscous. Leave in the fridge covered, at least 3 hours or overnight
4. Just before serving add kiwi in pieces.
The recipe is adopted from "Mediterranean couscous and lentis" by mimi