Best Beluga Lentil Caviar On Blini Recipes

BELUGA LENTIL CAVIAR

Beluga Lentil Caviar image

Makes about 3 cups of lentils, and approximately 50 lentil-topped crackers (1 TB of lentils per cracker)

Provided by Sarah Trenalone

Time 1h

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 leek, sliced
2 carrots, finely diced
2 celery sticks, finely diced
1 teaspoon sea salt
2 garlic cloves, finely diced
1/2 cup white wine
15 ounce can fire roasted tomatoes
1 cup black beluga lentils, rinsed and sorted
2 cups water
2 bay leaves
1 package buttery crackers (or sub vegan crackers)
cream cheese, to serve (or sub vegan cream cheese)
fresh dill, to serve (optional)

Steps:

In a large saucepan or wok, heat oil on medium until it begins to shimmer.
Add leek, carrots, celery and salt, and sauté 4-5 minutes. Add garlic and sauté 1-2 minutes. Increase heat to medium high, and add wine. Allow wine to cook down for 1-2 minutes, then lower heat to medium. Add tomatoes, and sauté 1-2 minutes.
Add lentils, bay leaves, and 2 cups water. Bring mixture to a boil, and simmer about 40 minutes until most of the water has cooked down.
When lentils are finished cooking, remove bay leaves.
To serve: Smear crackers with cream cheese, and top with lentils and dill (optional) right before serving.

Nutrition Facts : Calories 34 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, ServingSize 1 serving

BRAISED BLACK LENTILS

Braised Black Lentils image

Braised black lentils, also known as beluga lentils, since they resemble the most prized of all caviar varieties, make up one of my favorite side dishes.

Provided by Chef John

Categories Side Dish Beans and Peas

Time 1h

Yield 2

Number Of Ingredients 12

Ingredients

1 tablespoon butter
1 tablespoon olive oil
½ cup diced onion
½ cup diced carrot
½ cup diced celery
salt to taste
6 sprigs fresh thyme
ground black pepper to taste
1 cup beluga lentils
1 ¾ cups chicken stock
1 tablespoon champagne vinegar
2 tablespoons chopped Italian parsley

Steps:

Melt butter in olive oil over medium heat in a saucepan. Cook and stir onion, carrot, celery, and salt until vegetables are softened and onion is translucent, about 10 minutes.
Reduce heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer.
Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat and discard thyme stems. Stir in champagne vinegar and parsley. Season with salt and pepper to taste.

Nutrition Facts : Calories 499.7 calories, Carbohydrate 68 g, Cholesterol 15.9 mg, Fat 14.3 g, Fiber 31.8 g, Protein 26.6 g, SaturatedFat 5 g, Sodium 698.3 mg, Sugar 6.2 g

BELUGA LENTILS

Beluga Lentils image

These tiny black lentils are named for their resemblance to caviar.

Number Of Ingredients 8

Ingredients

1 1/2 cups beluga lentils (see Sources)
1/2 cup extra-virgin olive oil
1/2 cup diced white onion
1 teaspoon thyme leaves
1 chile de árbol
1/4 cup red wine
3 sprigs basil
Kosher salt and freshly ground black pepper

Steps:

Rinse the lentils, and pick through them to remove any small stones.
Heat a medium saucepan over medium heat for 2 minutes. Swirl in 2 tablespoons olive oil and wait a minute. Add the onion, thyme, chile, 1 teaspoon salt, and a pinch of pepper. Cook the onion, stirring often, until soft and translucent, about 5 minutes.
Add the lentils and 1 teaspoon salt. Cook about 2 minutes, stirring to coat the lentils in the oil and vegetables. Reduce the heat to low, and add the wine. Quickly add 6 cups water, and bring to a boil over high heat. Turn down the heat, and simmer 25 to 30 minutes, until the lentils are tender.
Strain the lentils over a bowl. Toss them with the remaining 6 tablespoons olive oil, the basil sprigs, 1/2 teaspoon salt, and 1/3 cup of the cooking liquid. (Add more of the liquid if the lentils seem dry.) Taste for seasoning.