Beluga Lentil Caviar

adapted from Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won't Miss the Meat by Roberto Martin

These lentils are great cold so this makes a great addition to an on the go lunch.

Makes 1 cup of lentils

  • 1/2 cup black beluga lentils

  • 2 cups water

  • 2 tablespoons minced capers, packed in brine

  • 2 tablespoons brine from the caper jar

Rinse the lentils and put them in a small pot with the water. Bring to a gentle simmer, cover, and cook for about 20 minutes, or until the lentils are soft.

Drain the cooked lentils and place them in medium bowl.

Add the capers and caper brine.

Mix well and refrigerate for a minimum of 2 hours, and a maximum of 2 days.

Serve on whole-grain crackers, toast, or cut vegetables like endive or bell peppers.

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Washington, DC

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