Blini with Black Lentil “Caviar” – Lentils.org

Blini with Black Lentil “Caviar”

  By lentilsorg    

July 12, 2015

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Spiced lentils make a tasty, economical alternative to pricey caviar – and look surprisingly similar on tiny pancakes with a dollop of crème fraiche. The recipe is easily doubled to feed a larger crowd.

  • Prep: 30 Minutes
  • Cook: 30 Minutes

  • 30 Minutes

    30 Minutes

    1 Hour

  • Yields: 2 dozen blini with topping
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Directions

  1. WHISK together the flour, baking powder, baking soda, and salt in a medium bowl. In a smaller bowl, whisk together the buttermilk, oil, and egg; add to the dry ingredients and whisk just until combined.
  2. HEAT a large, heavy skillet over medium-high heat and add a drizzle of oil. Tilt the pan to coat the bottom and spoon in enough batter to make a 1 ½-inch (4 cm) blini pancake. Cook until golden on the bottom, then flip with a thin spatula and cook until golden on the other side. Set aside on a rack to cool. Repeat with remaining batter.
  3. MEANWHILE in another large skillet, heat the oil and butter over medium-high heat. When the foam subsides, add the carrot, celery, and green onions and cook for 3-4 minutes, until soft. Add the lentils and stir to coat with the butter and oil, then pour in the stock, cover, reduce the heat to low, and cook for 30-35 minutes, until the lentils are tender.
  4. STIR in the balsamic vinegar and set aside to cool. Stir in the parsley and season with salt and pepper.
  5. TOP blini with a smear of crème fraîche and a small spoonful of lentils. Top with a few snipped chives or some chopped fresh dill.

Ingredients

Blini:

1 cup (250 mL) all-purpose flour

1 tsp (5 mL) baking powder

¼ tsp (1 mL) baking soda

¼ tsp (1 mL) salt

1 cup (250 mL) buttermilk

2 Tbsp (30 mL) canola oil

1 large egg canola oil, for cooking

Lentils:

1 Tbsp (15 mL) canola oil

1 Tbsp (15 mL) butter

1 small carrot, finely chopped

1 small celery stalk, finely chopped

3 green onions, chopped

½ cup (125 mL) black (Beluga) lentils

1 cup (250 mL) chicken or vegetable stock or water

1 Tbsp (15 mL) balsamic vinegar, or to taste

¼ cup (60 mL) chopped fresh flat-leaf parsley

salt and ground black pepper, to taste

crème fraîche or sour cream, for garnish

chopped fresh chives or dill, for garnish

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Nutrition Facts

Serving Size1 blini with 2 Tbsp (30 mL) lentil caviar and 1 tsp (5 mL) crème fraiche.
Calories80
Sodium140 mg
Potassium65 mg
Protein2 g
Cholesterol15 mg
Sugar1 g
Total Fat4 g
Saturated Fat1 g
Total Carbohydrates7 g
Dietary Fiber1 g