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.
- ½ cup beluga or black lentils
- 6 Tbs. low-sodium soy sauce
- 5 Tbs. unseasoned rice wine vinegar
- ¼ cup sugar
- 2 Tbs. sesame oil
- 1 tsp. ground ginger
- 2 sheets nori seaweed
- 1 demi baguette, sliced into 16 thin rounds
- 1 8-oz. container crème fraîche
- 1 small shallot, minced (3 Tbs.)
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.
- Serving Size: per toast
- Calories: 129
- Carbohydrate Content: 12 g
- Cholesterol Content: 20 mg
- Fat Content: 7 g
- Fiber Content: 2 g
- Protein Content: 3 g
- Saturated Fat Content: 4 g
- Sodium Content: 261 mg
- Sugar Content: 4 g