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 »
Smoky Lentil Sloppy Joe Stuffed Peppers
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
Yogurt Bowl with Tart Cherry Compote
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.
Turkey Tarragon Stew
For many of us, turkey is a comfort food that recalls happy memories. This stew is one that is comforting both to make and to eat. Simmered slowly over a few hours, turkey drumsticks deliver rich flavour as well as a huge punch of protein. Tarragon gives it a fresh, bright pop of flavour that balances the earthy richness of the stew. Turkey contains high levels of B vitamins and selenium, as well as tryptophan, which has been explored in recent research for its role in the formation of the mood regulator serotonin. Leftover turkey You can also make this dish with leftover cooked turkey. Simply start the recipe by browning the leek and onion and adding stock, carrots, and parsnips. When the vegetables are tender, add cooked turkey and continue with the recipe [object Object]