Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Turnip Greens Dip
© Lillys-Table.com Photo of Poor Man's Beluga Lentil Caviar
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Poor Man's Beluga Lentil Caviar

from Crispy Turnip & Beluga Crostini, the Week of December 14, 2014.
View the previous recipe for this meal.

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.

Ingredients

  • ½ cup lentil, small black beluga
  • ½ tablespoon miso
  • ½ teaspoon salt, add more to taste
  • 2 bay leaves
  • 2 lapsang souchong black teas, bags or your favorite black tea
  • 1 clove garlic

Serving Size: 4 People

Share

 

Preparation Instructions

Rinse the beluga lentils, removing any foreign pieces.

Place in a pot with twice as much water. Start to simmer. Stir in the miso paste, bay leaves, black tea bags and garlic.

Simmer for 15-20 minutes until the lentils are barely tender, but not starting to split.

Strain out the excess liquid. Remove the tea bags, bay leaves and garlic.

Season with salt, to taste.

Serve warm or chilled.