Lentil Caviar Toasts Recipe | Vegetarian Times Skip to main content

Lentil Caviar Toasts

Lentil caviar is far cheaper than real caviar. Meanwhile, seaweed and soy sauce help add a briny taste to the protein-rich lentils, while dollops of crème fraiche balance out the salty flavor.

Ingredients: 

Ingredient Set Name: 

Caviar

Ingredients: 

Ingredient Line: 
½ cup beluga or black lentils
Ingredient Line: 
6 Tbs. low-sodium soy sauce
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5 Tbs. unseasoned rice wine vinegar
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¼ cup sugar
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2 Tbs. sesame oil
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1 tsp. ground ginger
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2 sheets nori seaweed

Ingredient Set Name: 

Toasts

Ingredients: 

Ingredient Line: 
1 demi baguette, sliced into 16 thin rounds
Ingredient Line: 
1 8-oz. container crème fraîche
Ingredient Line: 
1 small shallot, minced (3 Tbs.)

Instructions: 

1 To make Caviar: Bring lentils and 4 cups water to a boil in medium saucepan. Reduce heat to medium-low, and simmer 35 minutes, or until texture is al dente.

2 Meanwhile, blend all remaining ingredients in blender until smooth. Stir mixture into lentils, and cook 5 minutes more, or until lentils are tender but not falling apart. 

3 Drain off any excess liquid from lentils, and spread on baking sheet to cool. Chill 1 hour. 

4 To make Toasts: Preheat oven to 350°F. Spread baguette slices on baking sheet, and bake 6 minutes. Flip and toast 5 minutes more, or until golden brown. 

5 Spread 1 tsp. crème fraîche onto each toast slice. Top with 2 tsp. Caviar and garnish with shallot.

 

Nutrition Information: 

Unit (Serving Size): 
per toast
Calories: 
129
Protein: 
3 g
Total Fat: 
7 g
Saturated Fat: 
4 g
Carbohydrates: 
12 g
Cholesterol: 
20 mg
Sodium: 
261 mg
Fiber: 
2 g
Sugar: 
4 g
Yield: 
makes 16 toasts