Beluga Lentil Caviar on Buckwheat Blinis
- Prep10 mins
- Cook20 mins
- Total30 mins
- Servings25 blinis
- Ingredients16
These little bite-sized morsels are a snap to make. Traditionally, blinis are made with yeast and left to rise. We simplified the recipe using baking powder and soda. Plus, we added some buckwheat flour to make them a little nuttier. These delicious mini pancakes are the perfect foundation for any topping.
Za’atar is a Turkish blend of seasonings found in most major grocery stores. This dish lends itself to any variety of prepared spice blends if za’atar is not available.
Lentil caviar?
Called the caviar of the lentil family, black beluga lentils are a popular legume grown in parts of Canada. Full of healthy antioxidants and excellent for gut health, lentils are a wonder food and so easy to cook!
Gluten-free?
Substitute gluten-free for all-purpose flour if you wish. Just be sure your flour mix contains xanthan gum. If it doesn’t, add a generous pinch.
Beluga Lentil Caviar on Buckwheat Blinis
- Prep10 mins
- Cook20 mins
- Total30 mins
- Servings25 blinis
- Ingredients16
Ingredients
- 1/2 cup (125 mL) dry black beluga lentils
- 1/4 tsp (1 mL) kosher salt
- 1/2 red bell pepper, seeded and finely minced
- 1/4 cup (60 mL) finely minced red onion
- 1/2 cup (125 mL) plain thick yogurt
- 1 Tbsp (15 mL) capers, rinsed and drained
- 1 tsp (5 mL) za’atar (see tip)
- 1/4 cup (60 mL) chopped fresh chives
- 1/2 cup (125 mL) unbleached all-purpose flour
- 1/2 cup (125 mL) buckwheat flour
- 1/2 tsp (2 mL) baking powder
- 1/4 tsp (1 mL) baking soda
- 1/4 tsp (1 mL) kosher salt
- 3/4 cup (180 mL) regular milk, or unsweetened nondairy alternative
- 1 large organic egg
- 2 Tbsp (30 mL) extra-virgin olive oil, plus extra for greasing pan
- 1/2 tsp (2 mL) lemon juice
Nutrition
Per serving:
- calories36
- protein1g
- fat1g
- saturated fat0g
- trans fat0g
- carbohydrates5g
- sugars1g
- fibre1g
- sodium73mg
Includes topping.
Directions
01
In fine-meshed sieve, rinse lentils, removing any tiny stones and debris. In small saucepan, bring 2 cups (500 mL) water and 1/4 tsp (1 mL) salt to a boil. Add rinsed lentils. Reduce heat to medium and cook, uncovered, for 15 minutes, or just until lentils are tender but still hold their shape. It’s best to be slightly undercooked. Drain well and transfer to medium-sized bowl. Add red pepper and onion and gently fold together. Set lentils aside to cool while making blinis.
02
In medium-sized bowl, combine all-purpose and buckwheat flours, baking powder, baking soda, and salt. Stir to blend. In small bowl, whisk together milk, egg, oil and lemon juice. Add to dry ingredients and stir until smooth.
03
Line baking sheet with parchment and set aside. Lightly brush large nonstick frying pan with a little oil. Heat pan over medium just until a drop of water bounces when added.
04
Drop batter, 1 Tbsp (15 mL) at a time, into hot frying pan, leaving space in between. You want batter thin enough so each blini will spread out to about 2 in (5 cm) in diameter as it cooks. If batter appears too thick, whisk in a tiny splash of additional milk.
05
Cook blini until bubbles form on the surface, about 1 to 2 minutes. Then flip with thin spatula and continue to cook for 1 more minute, until light golden brown. Transfer to lined baking sheet in single layer. Add a piece of parchment between layers as needed. Cover and set aside. Blinis can be refrigerated up to a day.
06
To serve, top blinis with equal amounts of yogurt, lentil mixture, capers, a pinch of za’atar, and a sprinkling of chives.
READ THIS NEXT
SEE MORE »
Coconut Mango Panna Cotta
Inspired by its creamy Italian cousin, this vegetarian take on panna cotta swaps out the cream and gelatin for coconut milk and agar agar. Odourless and tasteless, agar-agar is a plant-based thickener derived from seaweed. It’s also a wonderful source of iron, fibre, and magnesium. If you plan on transporting these desserts, pour panna cotta into small jam jars. Once set, screw lids on top and place garnish in separate container. Once you reach your destination, simply garnish and serve.
Carrot, Radish, and Beet Salad with Apricot Vinaigrette
This happy jumble of vegetables is not only beautiful to look at but also scrumptious. Try to use a rainbow of different colours for the most striking salad presentation. Feel free to replace the dried apricots in the dressing with another dried fruit you may have on hand. Dried cranberries, dried cherries, or golden raisins are all delicious alternatives.
Forbidden Rice Salad with Curry Tofu
In ancient China, black rice was called “forbidden rice” because only nobles were allowed to eat it. Luckily, today we mere mortals can harness its salad-perfect, slightly sweet, and nutty taste. Bright and fresh, this salad isn’t only flavourful with a winning mix of textures; it’s packed with nutrients, too. Mango tango If possible, use Ataulfo mango for this salad. Its honeylike flavour and custardy texture can’t be beaten. You’re looking for a bit of softness when pressed to indicate ripeness.
Quinoa Taco Salad
Your #mealprepgoals just got easier to nail. Quinoa, black beans, and tempeh provide a triple threat of plant-based protein in this large taco-style salad that holds up remarkably well. The quinoa will absorb the vibrant, flavourful dressing and still be perfectly tender by the time your next meal rolls around. You can toss on some cubed avocado, queso fresco, and/or broken baked tortilla chips for crunch just before serving. Raise a toast To add a deeper flavour to quinoa, consider toasting the grains before boiling in water. Simply heat a couple teaspoons of oil in heavy-bottomed saucepan, add dry quinoa, and heat, stirring often, until the grains are a couple shades darker and emit a nutty, toasted smell; then add your water. Plant-based redo For a plant-based option, you can top salad with slices of grilled tempeh or navy beans instead of chicken. To infuse dressing with savoury, cheesy flavour, minus the dairy, you could use nutritional yeast.