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    Home » Dinner » Appetizers

    Beluga Lentil Caviar Appetizer

    Published: Nov 9, 2016 · Modified: Nov 24, 2023 · 10 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    This vegan-friendly Beluga Lentil Caviar recipe features black beluga lentil salad served on top of crackers with cream cheese, and is the perfect cold weather appetizer for your dinner party! 

    Each year, as the air gets cooler and the leaves change color, the food in my pantry also shifts.  The lighter, summery meals switch over to heartier ones, and with that comes lentils.

    My lentil obsession is probably obvious at this point-- if you open my pantry you'll find red lentils, french green lentils, brown lentils, split peas, (which are almost lentils) and of course, the black Beluga lentil.

    Beluga lentils get their name from their resemblance to-- you guessed it-- the Beluga whale Beluga caviar!  (You guessed the whale first too, right?!)

    Normally, I make Beluga Lentil Salad with these flavorful little gems, but they can also be turned into a deliciously tricky faux-caviar appetizer.  Pile some lentils onto a cracker and cream cheese (or vegan cream cheese), top it with dill, and you'll be fancy enough to go to a party at the Ritz.

    Imagine how impressed everyone would be if you served these on Ritz crackers AT the Ritz? ... (And I wrote that joke for free, boys and girls!  This post is not sponsored by Ritz-- cracker or Hotel).  These Beluga Lentil Caviar bites are vegan-friendly, simple to prepare, and make a perfect hors d'oeuvre.

    Where Can I Find Black Beluga Lentils?

    To make these fabulous little appetizers, you'll need to find some black beluga lentils.  There's a remote chance that your regular grocery store will carry these.  If they aren't there, try looking for them anywhere that stocks bulk beans-- such as your local health food store or Whole Foods.

    Beluga Lentils Caviar
    Beluga Lentils Caviar

    Making Beluga Lentil Caviar

    Next, make your lentils delicious by turning them into a lentil salad.  In a large sauté pan, cook leeks, carrots, and celery over medium heat until they soften.

    Add a little garlic, and sauté it for a minute or two, then crank the heat up to medium high and add white wine.  Once the wine has begun to cook off, add the tomatoes.

    Cook those for a few minutes, and then add your lentils, a couple of bay leaves, and water.  Bring it all to a boil, and then simmer it until the liquid is mostly gone.  Remove the bay leaves, and let the lentils cool down.

    Meanwhile, prepare your crackers.  Smear them with cream cheese and set them on a serving tray.  Cut small pieces of dill for a garnish.  When your guests are ready to start eating, scoop some lentils onto each cracker and top it with the dill.

    Go right ahead and pretend it's really caviar-- they're sure to notice it's not, but everyone will be too busy eating these little lentil masterpieces to complain!

    These vegan-friendly Beluga Lentil Caviar feature black beluga lentil salad served on top of crackers and cream cheese, and are the perfect cold weather appetizer for your dinner party!
    Print Recipe Save Recipe Saved!
    5 from 4 votes

    Beluga Lentil Caviar

    Makes about 3 cups of lentils, and approximately 50 lentil-topped crackers (1 TB of lentils per cracker)
    Author: Sarah Trenalone
    Prep Time10 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr
    Course: Appetizer
    Cuisine: American
    Diet: Vegan, Vegetarian
    Servings: 50 crackers
    Calories: 34kcal
    Prevent your screen from going dark

    Ingredients

    Beluga Lentil Salad:

    • 1 tablespoon olive oil
    • 1 leek, sliced
    • 2 carrots, finely diced
    • 2 celery sticks, finely diced
    • 1 teaspoon sea salt
    • 2 garlic cloves, finely diced
    • ½ cup white wine
    • 15 ounce can fire roasted tomatoes
    • 1 cup black beluga lentils, rinsed and sorted
    • 2 cups water
    • 2 bay leaves

    For Serving:

    • 1 package buttery crackers (or sub vegan crackers)
    • cream cheese, to serve (or sub vegan cream cheese)
    • fresh dill, to serve (optional)

    Instructions

    • In a large saucepan or wok, heat oil on medium until it begins to shimmer.
    • Add leek, carrots, celery and salt, and sauté 4-5 minutes. Add garlic and sauté 1-2 minutes. Increase heat to medium high, and add wine. Allow wine to cook down for 1-2 minutes, then lower heat to medium. Add tomatoes, and sauté 1-2 minutes.
    • Add lentils, bay leaves, and 2 cups water. Bring mixture to a boil, and simmer about 40 minutes until most of the water has cooked down.
    • When lentils are finished cooking, remove bay leaves.
    • To serve: Smear crackers with cream cheese, and top with lentils and dill (optional) right before serving.

    Notes

    Serving Tips:
    • These hors d'oeuvres WILL GET SOGGY if left to sit.  Add the lentils as you're serving.
    • Alternatively, arrange the crackers with cream cheese on a tray, and allow guests to scoop their own lentil salad on top.
    • Your 'faux caviar' will look a lot less like real caviar if your veggies are showing.  Make sure to finely dice your carrots and celery.
    Recipe Variations:
    • (Not Vegan): Add the rind from a wedge of Parmesan cheese into the lentils when you add the tomatoes.  By the time the lentils finish cooking, it will have melted into the lentil dish. 
    • Skip the tomatoes, and add 1 TB Dijon mustard, ¼ cup olive oil, and 2 TB red wine vinegar.
    •  
    Nutrition information is for 1 lentil-topped cracker, made with 1 TB of lentils per cracker.  Calories for cream cheese are an estimate.

    Nutrition

    Calories: 34kcal (2%) | Carbohydrates: 4g (1%) | Protein: 1g (2%) | Fat: 1g (2%) | Potassium: 20mg (1%) | Vitamin A: 445IU (9%) | Vitamin C: 0.6mg (1%) | Calcium: 10mg (1%) | Iron: 0.5mg (3%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 4 votes (1 rating without comment)

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    Comments

    1. Meg | Meg is Well says

      November 09, 2016 at 11:51 am

      5 stars
      This looks so tasty. I'm addicted to heaping stuff on buttery crackers right now so this has my name on it.

      Reply
      • champagne-tastes says

        November 09, 2016 at 12:23 pm

        Go for it! Eat them all yourself!!! Lol

        Reply
    2. Sandhya Ramakrishnan says

      November 09, 2016 at 6:38 pm

      I am a vegetarian and how I did not even think of something like this. What a great recipe and looks wonderful!

      Reply
      • champagne-tastes says

        November 09, 2016 at 6:45 pm

        I hope you get to try it!! It's super yummy 🙂

        Reply
    3. Camilla says

      November 09, 2016 at 6:55 pm

      5 stars
      I've not come across Beluga lentils before but they look amazing as does your dish, so healthy and delicious:-)

      Reply
      • champagne-tastes says

        November 09, 2016 at 6:56 pm

        You could make this with brown lentils.. it just wouldn't look as fun lol. Amazon is your friend here I think!!

        Reply
    4. Luci {Luci's Morsels} says

      November 09, 2016 at 10:52 pm

      5 stars
      This looks like such a great vegetarian appetizer to serve up! Can't wait to try it at my next party!

      Reply
      • champagne-tastes says

        November 10, 2016 at 7:35 am

        Thanks Luci! 🙂

        Reply
    5. Dawn @ Girl Heart Food says

      November 10, 2016 at 8:47 am

      I love lentils and this looks like a brilliant idea! SO perfect for the upcoming holidays and not to mention healthy too!! Good one for balancing out that cocktail 😉

      Reply
      • champagne-tastes says

        November 10, 2016 at 12:31 pm

        Thanks!!! Enjoy!

        Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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