Green Lentil Caviar

April 8, 2012

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By Thursday or Friday everything that I have prepped for the weeks meals and snacks are pretty much gone. Turning little bits of this and that gives me the mid-week creative boost that I need. Without it, my kids would be eating quesadillas and cucumber slices for dinner. That would not go over well with the man of the house.

Last Sunday, after all the prep for the week was complete, we decided to head out to the beach. The kids grabbed their football, Frisbee, a big shovel, and a few other odds and ends. I needed little; the latest issue of Bon Appetit, a beach chair, and my sunglasses. While the kids released their boundless energy, I happily sat in my chair; magazine in one hand, pomegranate soda in the other. As I earmarked numerous pages, I made mental notes of meals to come.

With lentils already prepped, I knew what I was going to do when I got home. This lentil spread was one of the first recipes I came across. One can always find bowls of Israeli salad, hummus, white bean dip, onion marmalade, and salad dressings stored in my fridge. Without them, I would be noshing on potato chips, cheese, or worse throughout the day. Having “go to”, healthy and nutritious options keeps me from snacking on the bad stuff.

Best part about this recipe; using household pantry stables! Cutting 1/2″ off the top of the bulb, omits the green stems. The neglected garlic bulbs (had about a day or two of life left in them), trimmed and roasted were the base of this spread.

Roasting garlic is easy. Wrapping the trimmed garlic bulbs in foil, sprinkled with a bit of olive oil, salt, and pepper creates a smell in your that stretched to street and beyond.

Although I had delegated these cooked lentils for other uses (lentil burgers and a lentil and farro pilaf), I made just enough to make what was previously planned as well as this impromptu dip. Seed crakers, matzoh sticks, jicama, and celery were great on the side as snack options. However, my favorite (I was never one for wraps, until now)  was a bit of this smeared on a sprouted grain tortilla with turkey, arugula, yellow tomatoes, cucumber, and goat cheese. Eating at home is so much more enjoyable when stuff like this lines the refrigerator shelves.

Green Lentil Caviar
French, green lentils can be a bit pricey. Brown lentils will work just as well. A good, white wine and lots of fresh lemon juice is the key, in my opinion, to this recipe.
original recipe here
yield: 3 cups

1 head of garlic
1 tablespoon + 1/2 cup extra virgin olive oil
1/2 cup onion, chopped
1/4 cup celery, chopped
2 tablespoons carrot, finely chopped
1 sprig fresh oregano
1 bay leaf
Celtic Sea Salt
fresh ground pepper
1 cup (8 ounces)  french green lentils, rinsed
1/2 cup dry white wine
2 cups chicken stock
2 1/2 tablespoons fresh lemon juice

for the garlic:
• preheat oven to 375*.
• cut top 1/2″ off the head of the garlic. place on a piece of heavy duty foil and drizzle with 1/2 tablespoon olive oil. sprinkle with a pinch of salt and 2 grindings of pepper.
• wrap foil around garlic, like a little pouch, and place on a small baking sheet.
• roast until tender, about 50 minutes. let cool and then squeeze meat out of skins and place in a small bowl. discard the skins.

for the lentils:
• heat 2 teaspoons of oil in a small dutch oven over medium heat.
• in the work bowl of a mini food processor, pulse the carrot until finely chopped. place in a bowl.
• add the onion and the celery and pulse until rough chopped.
• add vegetables and oregano to the hot oil. cook until vegetables are soft, 6-8 minutes. season with salt and pepper.
• add lentils and stir to moisten.
• add wine and simmer until liquid is almost evaporated. add bay leaf.
• pour in broth to cover the lentils by 1″. bring to a boil. reduce heat to medium and gently simmer. if needed, add more water until lentils are tender, about 30 minutes.
• remove herbs and let mixture cool.
• using the same mini food processor, pulse the lentil mixture and the roasted garlic cloves. stir in the additional olive oil (I added 2 tablespoons at a time to get the consistency I wanted) and the lemon juice. you may want to add more salt and pepper.
• store in an airtight container in the fridge for up to 4 days.

More high fiber lentil recipes around the web:
Rattani Dal – The Novice Housewife
Roasted Root Vegetables with Lentils – Bev Cooks
Baked Bean Lentils – Seven Spoons
Wild + Brown Rice with Black Beluga Lentils – Kitchen Confidante

{ 13 comments… read them below or add one }

1 Kim April 9, 2012 at 5:58 am

This healthy dip looks quite good. I shall try it espacially because it uses stuffs that I always happen to have on hands!


2 Barb Bamber April 9, 2012 at 7:55 am

This dip looks lovely.. perfect for a evening’s snack!


3 Susan April 9, 2012 at 9:20 am

yes, Barb – it is a great snack. and I great alternative to hummus!


4 HeatherChristo April 9, 2012 at 8:37 am

This is just awesome susan. I love the flavors!


5 marla {family fresh cooking} April 9, 2012 at 8:43 am

Such a fun twist on caviar!


6 Allison [Girl's Guide to Social Media] April 9, 2012 at 9:13 am

I adore lentils so much. I love the addition of roasted garlic. Looks fantastic!


7 Susan April 9, 2012 at 9:21 am

Allison, I think it was the roasted garlic and the lemon that sold me on this recipe. Plus the fact that I always have leftover lentils at the end of the week and really, how much lentil soup can one eat?


8 Nancy@acommunaltable April 9, 2012 at 9:18 am

I couldn’t agree more Susan – every time I open my fridge all I can think is that if a stranger opened it, they would have no clue (or think that I had very strange eating habits – or both!!).
That “caviar” looks and sounds delicious and is something I’ve got to try – love all dips made with legumes so I know I am going to love it!!


9 Susan April 9, 2012 at 9:22 am

Nancy – it is a great staple to have on hand as well as wonderful alternative to hummus. The reduction of the wine and the lemon is what gives it it’s uniqueness!


10 sally cameron April 9, 2012 at 10:11 am

Reminds me I need to make more hummus. Agreed Susan, having healthy stuff in the fridge sure helps. I have not been big on lentils. Want to try doing more with them. This sounds like a delicious option!


11 Kristina Vanni April 10, 2012 at 1:42 pm

Neat and healthy take on Caviar! Can’t wait to try this at my next gathering!


12 Esi April 11, 2012 at 7:19 am

I always stock my kitchen with lentils. I am so going to make this as a healthy snack to have around.


13 aida mollenkamp April 13, 2012 at 8:08 am

I love a good lentil dip and this one looks gorgeous!


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