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For 6 to 8 people<\/strong><\/p>\n <\/p>\n For the sauce<\/strong><\/p>\n <\/p>\n In order to preserve the beautiful black color of the Beluga lentils, they shouldn\u2019t be cooked in boiling water, but more like a risotto.In a large pan, briefly fry the chopped shallots with a little bit of olive oil, then add the lentils and mix. Pour in small quantities the light broth, stirring occasionally, and let the liquid boil away before adding some more.<\/p>\n When all the broth has been used, the lentils must be cooked. If you find them under cooked, add a little bit more of water. Let cool.<\/p>\n Set aside one fig per person, and cut the other ones into small pieces.\n
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\nCrumble the Feta cheese et finely chop the mint leaves.
\nCoarsely crush the shelled pistachios with a masher.<\/p>\n