Snack
Lentil "Caviar" Toast
30 minServes 2Nutri-Score B€
B
30 min
30 minLentil "Caviar" Toast
what you need
Ingredients
small black lentils (rinsed)Pantry100 g- French roll (sliced about 1 inch thick)Bakery0.5 pieces
olive oil (for drizzling)Pantry15 ml
whipped cream cheese (spreadable)Dairy60 g
salt (generously, to taste)Spices3 g
furikake (optional topping)Spices5 g- capers (optional topping)Pantry15 g
- seaweed (cut into small pieces, optional topping)Pantry2 g
lemon (juiced)Produce0.5 pieces
per serving
Nutrition
311kcal
- Carbs
- 39 g
- Proteins
- 14 g
- Fat
- 11 g
what you’ll use
Tools
Oven
Saucepan
Stovetop
Colander
Mixing bowl
step by step
Method
- Step 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.
- Step 2
Rinse the lentils
- Rinse the lentils quickly under cold water in a colander.
- No soaking needed.
- Step 3
Boil the lentils
- Put the lentils in a saucepan and cover with water.
- Boil on the stovetop until tender.
- Step 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.
- Step 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.
most cooked first