Meet beluga lentils. A vegetarian’s best friend, these protein packed little gems are easy to cook, and uncannily similar in appearance to caviar. Beluga lentils or “black lentils,” can transform your next soiree into an elegant affair. Who needs to plunk down $100 for a can of salty fish eggs when you can have a heaping jar of nutty, flavorful lentils for around $2?
I’m the queen of thrifty eating. I’ve been known to get out the calculator and tally up the per serving cost of my daily meals. As far as deals go, lentils are a huge bang for your buck. They’re cheap and nutritious, high in protein, iron and vitamin B1, and (in my opinion) they taste great.
Beluga Lentil “Caviar”
1 cup lentils
4 cups salted water
2 tblsp red wine vinegar
1 tblsp extra virgin olive oil
Salt to taste
Lentils require a 1:4 cooking ratio. This makes quite a lot of lentils. To half the recipe, simply use 1/2 cup lentils and 2 1/2 cups of water. Bring the water to a boil, add salt to taste. Add lentils and cook covered for 20-25mins. After lentils have absorbed the water, add vinegar and olive oil.
This simplest of recipes also works great on top of salads, as a side dish for fish, or mixed with rice.
I made this dainty appetizer with the lentil caviar, a dollop of creme fraiche and a sliver of sundried tomato as a garnish. Elegant enough for a dinner party, easy enough for every day eating.
Whether you’re vegetarian or simply on a budget, there’s no reason to feel like you’re skimping.