Przekąska
Lentil "Caviar" Toast
30 minPorcje: 2Nutri-Score B€
B
30 min
30 minLentil "Caviar" Toast
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Składniki
small black lentils (rinsed)Spiżarnia100 g- French roll (sliced about 1 inch thick)Piekarnia0,5 kawałki
olive oil (for drizzling)Spiżarnia15 ml
whipped cream cheese (spreadable)Nabiał60 g
salt (generously, to taste)Przyprawy3 g
furikake (optional topping)Przyprawy5 g- capers (optional topping)Spiżarnia15 g
- seaweed (cut into small pieces, optional topping)Spiżarnia2 g
lemon (juiced)Warzywa i owoce0,5 kawałki
na porcję
Wartości odżywcze
311kcal
- Węglowodany
- 39 g
- Białko
- 14 g
- Tłuszcz
- 11 g
czego użyjesz
Przybory
Piekarnik
Rondel
Płyta kuchenna
Durszlak
Miska
krok po kroku
Przygotowanie
- Krok 1
Toast the bread
- Slice the French roll about an inch thick.
- Drizzle with olive oil and rub the surface lightly.
- Bake at 175 °C until crunchy but not burned.
- Krok 2
Rinse the lentils
- Rinse the lentils quickly under cold water in a colander.
- No soaking needed.
- Krok 3
Boil the lentils
- Put the lentils in a saucepan and cover with water.
- Boil on the stovetop until tender.
- Krok 4
Chill and season
- Chill the drained lentils in the fridge so they stay soft with a slight snap.
- Season generously with salt, or use furikake, capers or seaweed.
- Krok 5
Assemble
- Spread a thin layer of whipped cream cheese on the toast.
- Spoon the seasoned lentils on top.
- Finish with a squeeze of lemon.
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