Caviar lentils are my favorite go-to lentils which is served warm or at room temperature. They hold their texture and are such a great base to any salad or as a side dish to a main course. I love to cook them very simply and add various vegetables and side dishes. They will keep for a few days in the fridge which makes a great go-to last-minute dish. Full of fiber! My favorite go-to for lentils is www.ranchogordo.com…Love all their products!!!!
1 cup black caviar lentils
1 tblspn olive oil
1/2 cup finely chopped carrots or sliced thin on a Mandolin
1/2 cup finely chopped onions
1 tblspn finely chopped garlic cloves
In a pot sauté onions with a little olive oil for 5 minutes or until translucent. Add in carrots and garlic, sauté another 5 minutes.
Add in lentils and toss until coated.
Then add in 2 cups of water, 1/2 teaspoon salt, bring to a boil then reduce the heat and simmer until tender but still holding texture, about 25 minutes.
Strain and toss in a bowl with a little olive oil, salt and pepper. This is the most simple recipe which I have fun adding chili peppers too and other spices. Serve warm or room temperature