If black beluga lentils are unavailable, use the green Puy variety from France. (Common brown lentils are too floury for this dish.) Serves 10 persons.
- Rinse Lentils and pick over.
- Place in a large saucepan and cover with 3 quarts cold water.
- Bring to a boil, reduce heat to low, cover pan and simmer until tender, 10 to 20 minutes.
- (Time depends on freshness of Lentils; new crop can cook fast, so test often.)
- Drain Lentils and transfer to a large bowl.