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Prep
Difficulty
Easy
Time
Estimate
30 mins
Place all of the ingredients for the beluga lentils in a small pot. Bring up to a simmer. Slice the turnips, greens and prepare the other ingredients. Saute the greens. Roast the turnip chips. Fold together the turnip green dip. Thinly slice the french bread and toast until crispy. To serve: Dollop on the creamy spread on the crispy bread. Sprinkle the belugas on top and press in slightly. Finish with a sprinkle of the turnip chips. Serve as a snack, appetizer or lunch.
The tiny black beluga lentil bean receives its name because of the tiny bead like caviar it looks like. I wanted to take the gorgeous beady appearance and highlight it with a reminiscent, salty, umami flavor of caviar. After simmering these lentils into goodness, you may not even miss their more expensive namesake.
Imagine spinach dip, with a bit more bitter bite. If you are not a bitter green lover, substitute spinach instead. The photo is shown with turnip chips which is a great way to use the turnips, although they are delicate and not very good at picking up this hearty dip. Try instead, dolloping the dip on a cracker and the sprinkle with the chips for a tasty lunch, snack or appetizer.
The slightly bitter bite of turnips does well with a sprinkle of sea salt and then roast until almost crispy, but still a touch chewy. These are far from potato chips and would be lovely sprinkled on top of a casserole, soup or in a salad as a salty crisp topping.
Okay. This is not exactly a recipe, but rather sometimes the best pairing for your meal is a crusty loaf of French bread. My family lineage is French, what can I say crusty bread seems more appropriate then not. So, here it is.
Let’s call it a reminder. In addition, here are a few tips on how to store it, keep it fresh, or use it up. Whenever possible try to find those crusty gorgeous whole-grain varieties.
