Caviar is not my thing but lentils are! This dish was created as a vegan and less expensive alternative to this edible royalty. You can eat simply, as a salad, or have atop crackers or toast points. Drizzle with sour cream or its vegan version.
TIME30m
SERVES4 People
INGREDIENTS
- 1/2 cup beluga or black lentils
- 1 cup water
- 1 teaspoon balsamic vinegar
- 1 teaspoon vegetable bouillon paste, or one cube
- 1/4 cup extra virgin olive oil
- 1 clove garlic, minced
- 1 heaping tablespoon shallot, small dice
- 2 scallion, thinly sliced on bias
- 2 tablespoons fresh dill, rough chop
- 1 tablespoon capers, minced
- 1/4 teaspoon white pepper
SHOPPING LIST
- 1/2 cup beluga or black lentils
- 1 bottle balsamic vinegar
- 1 jar vegetable bouillon paste, or one cube
- 1 bottle extra virgin olive oil
- 1 head garlic
- 1 shallot
- 1 bunch scallions
- 1 bunch fresh dill
- 1 jar capers
- 1 jar white pepper
- Small pot with cover
- Medium bowl
EQUIPMENT
- Small pot with cover
- Medium bowl
STEP 1
In a small pot, combine lentils, water, vinegar and bouillon. Cover pot and cook on medium until boil, reduce to simmer and cook until water absorbed (about 15 minutes).
STEP 2
In medium bowl, combine oil, garlic, shallot, dill, scallion, capers and pepper.
STEP 3
Once lentils are done, add to bowl and toss. Serve on crackers, toasted bread or simple eat as a salad.
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