Bring the vegetable stock to the boil in a saucepan, pour in the lentils and simmer gently at a low temperature for 20 minutes. They should still have bite, but the liquid almost absorbed. Cool the lentils to lukewarm, pour into a colander and drain on top. In the meantime, peel and finely dice the shallot.
Mix the vinegar, oil, shallot cubes, tarragon and a little salt to make a salad dressing. Fold the salad dressing into the lentils in a baking dish.
Brush the pineapple thoroughly under hot water and then pat dry. Cut pineapple into very narrow slices on slicer or possibly with a heavy, sharp kitchen knife. Place the slices on a serving platter and arrange with the lentil salad. Serve as an entrée.
Tip: Regular pineapple is just as suitable for this dish. But now the slices should always be cut diagonally to the green base and the hard stem from the center. It is nicer to bring the pineapple to the table unpeeled. However, fruits that are peeled before cutting are easier to serve. The fact that the small black lentils are sold under the name Beluga lentils is probably just a marketing trick. Like caviar, they are fine, small and black, but they do not come from the Caspian Sea, but from Canada.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavor-intensive,
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