Beluga Lentil Caviar

Preparation Time: 1 hour
Recipe & image by Champagne Tastes


For salad:

  • 1 TB olive oil
  • 1 leek sliced
  • 2 carrots, finely diced
  • 2 celery sticks, finely diced
  • 2 garlic cloves, finely diced
  • 1/2 cup white wine
  • 1 15oz can fire roasted tomatoes
  • 1 cup black beluga lentils, rinsed and sorted
  • 2 bay leaves
  • 2-3tsp salt, to taste

For serving:

  • 1 packet buttery crackers (or sub vegan crackers)
  • Cream cheese, to serve (or sub vegan cream cheese)
  • Fresh dill, to serve (optional)


  • In a large saucepan or wok, heat oil on medium until it begins to shimmer
  • Add leek, carrots, and celery, and sauté 4-5 minutes. Add garlic and sauté 1-2 minutes. Increase heat to medium high and add wine. Allow wine to cook down for 1-2 minutes, then lower heat to medium. Add tomatoes, and sauté 1-2 minutes
  • Add lentils, bay leaves, 2tsp salt, and 2 cups water. Bring mixture to a boil, and simmer about 40 minutes until most of the water has cooked down
  • When lentils are finished cooking, remove bay leaves

To serve: Smear crackers with cream cheese, and top with lentils and dill (optional)