Have you ever heard of lentil caviar? Well let me introduce you to something new, and fun to make this summer. This is a plant-based alternative to caviar and it’ll make a great appetizer for your summer party this year.
Why you’ll love this lentil caviar:
- Easy: It’ll only take 30-40 minutes to whip up
- Beautiful: This lentil caviar appetizer just looks so impressive
- Vegan-Friendly: A great plant-based recipe and appetizer that even the meat eaters will love
Ingredients:
Black Lentils: For this recipe we used Silo’s black/beluga lentils. These lentils are the caviar of the lentil family. They’re small, full of nutrients, and hold their shape well when cooked so they are perfect for making a caviar from. They are also a good source of iron and fibre.
Tamari: A Japanese sauce made from fermented soybeans. It’s thicker than soy sauce and great as a dip or sauce. It’s also vegan and gluten-free.
How to make lentil caviar:
- Cook the Silo Black Beluga Lentils according to the instructions on the package.
- Rinse and strain the lentils and add to a medium-sized bowl.
- Add the tamari, maple syrup, caper brine, garlic powder, salt, fish sauce, capers, rice wine vinegar to the bowl.
- Mix to combine and adjust seasoning to taste.
- Set in the fridge and allow the lentils to marinade for at least 30 minutes. The longer they sit, the more delicious the flavour will become. I recommend 2 – 3 hours.
- Preheat the oven to 400F and prepare a baking tray with parchment paper.
- Add the sliced baguette to the tray, drizzle olive oil and season with salt + cracked black pepper.
- Bake for 8 – 10 minutes until toasted and golden brown in colour.
- To assemble the Canapes,
- Spread cream cheese onto each of the toasted baguette slices.
- Add 2 – 3 tbsp of the SILO Beluga Black Lentil caviar on top. Make to use a slotted spoon to drain excess liquid from the lentils prior to adding it on top of the baguette.
- Garnish with green onion, sliced seaweed, and fresh dill.
- This dish is absolutely delicious and will impress all of your friends this summer!
Expert Tips & FAQ:
How to make this recipe vegan: Use your favorite cashew cream cheese OR dairy & nut-free cream cheese!
How to make this recipe gluten-free: Replace the baguette with gluten free bread or crackers if you desire.
Get creative: Customize your toppings and spices, make it your own!
Storage:Prepare the ingredients a few days in advance! It can keep in the fridge for 4 – 5 days and prepare when ready.
Other recipes you’ll love:
For more eBooks:
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.
For more Greek Recipes:
If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.
For more amazing recipes:
Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here.
Lentil Caviar
Prep time: 15 minutes
Cook time: 30 – 40 minutes
Serves 18
For the Caviar,
2 cups SILO Beluga Black Lentils, cooked
1 tbsp. tamari
1 tbsp. maple syrup
1 tbsp. caper brine
1 tbsp. garlic powder
2 tsp. salt
2 tsp. vegan fish sauce **SEE RECIPE
2 tsp. capers
1 tsp. rice wine vinegar
For the Canapes,
18 pieces baguette, sliced
2/3 cup cream cheese
3 sprigs green onion, thinly sliced
¼ cup fresh dill, finely chopped
1 small pk. seaweed snacks, thinly sliced
Instructions
Cook the Silo Black Beluga Lentils according to the instructions on the package.
Rinse and strain the lentils and add to a medium-sized bowl.
Add the tamari, maple syrup, caper brine, garlic powder, salt, fish sauce, capers, rice wine vinegar to the bowl.
Mix to combine and adjust seasoning to taste.
Set in the fridge and allow the lentils to marinade for at least 30 minutes. The longer they sit, the more delicious the flavour will become. I recommend 2 – 3 hours.
Preheat the oven to 400F and prepare a baking tray with parchment paper.
Add the sliced baguette to the tray, drizzle olive oil and season with salt + cracked black pepper.
Bake for 8 – 10 minutes until toasted and golden brown in colour.
To assemble the Canapes,
Spread cream cheese onto each of the toasted baguette slices.
Add 2 – 3 tbsp of the SILO Beluga Black Lentil caviar on top. Make to use a slotted spoon to drain excess liquid from the lentils prior to adding it on top of the baguette.
Garnish with green onion, sliced seaweed, and fresh dill.
This dish is absolutely delicious and will impress all of your friends this summer!
Notes:
Use your favorite cashew cream cheese OR dairy & nut-free cream cheese!
Replace the baguette with gluten free bread or crackers if you desire.
Customize your toppings and spices, make it your own!
Prepare the ingredients a few days in advance! It can keep in the fridge for 4 – 5 days and prepare when ready.