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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.
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