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
Red onion, minced
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!
2 thoughts on “Beluga Lentil Caviar with Candle 79’s Creme Fraiche”
oh my god that cream is so smooth , can you omit the oil ? or will it not be as creamy?
try it! the recipe is from the candle 79 cookbook so i followed it exactly. my guess is that it will come out a little more watery. but still good!