Lentil Caviar Toasts

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.

  • 16Servings



  • 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.

Nutrition Information

  • 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