Beluga Lentil Caviar with Candle 79’s Creme Fraiche

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This is one of the best things I make! I love that the name of these lentils is Beluga and so I created this “caviar” dish with the standard sides: toasts, chopped red onions, capers, and creme fraiche.

Beluga lentils, cooked
Toast
Red onion, minced
Capers
Creme fraiche

Cook the lentils. Brush the bread with olive oil and place under the broiler for 3 to 5 minutes. Mince the onions, drain the capers.

The creme fraiche is made from 1 cup raw cashews, 1 lemon, 1 tablespoon olive oil, 2 tablespoons water and pinch salt.

To serve, set up each ingredient in it’s own bowl/plate so everyone can create their own masterpiece. Enjoy!

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