This is a rich, savory, high fiber, and protein, oil free substitute for caviar, but it goes beyond that. Yes, as an appetizer, it’s very nice on a cracker, or rounds of cold cooked potato, sliced cucumber, or leaves of endive—perhaps with a dash of vegan mayonnaise. Yum! I doubled the recipe and I made lots, and I love it as a topping on my chopped salad, over air fried potatoes with vegan sour cream, on a bit of flatbread with some shredded vegetables, and even by the spoonful when I want a little snack.
Makes about 1 ½ cups
Cook the lentils: In a saucepan, combine black lentils and broth. Bring to a boil, then reduce heat to a simmer and cook uncovered 18-20 minutes, or until tender but not mushy. Drain any excess liquid and let cool slightly.
Marinade: Mix together the coconut aminos, balsamic vinegar, lemon juice, garlic, smoked, paprika, and capers. When the lentils are cooked but still warm, stir in the marinade, mixing to coat, but don’t mash. Let sit for at least 15 minutes, but for the best flavor chill 1-2 hours or more. Keeps for 5-6 days.
Serve: Can be spooned on a salad, on air fried or baked potatoes, or any grain or veggie on which you want to add more protein, fiber, and flavor.
Classic caviar: On a cracker or veg–a bit of vegan mayo, ‘caviar’, garnish.
