Pickled Peach and Black Beluga Lentil Toasts

Protein-packed black beluga lentils are tossed with herbs then spooned on crispy toasts topped with crème fraîche and pickled peaches to create this eye-appealing starter course. 

Serves: 12
Serving Size: 2 toasts
15 mins Prep time 30 mins Cook time
15 mins Prep time
30 mins Cook time
  • For the Pickled Peach, bring vinegar, sugar and mustard seed to simmer in small saucepan on medium heat. Reduce heat to low; cook 5 minutes. Remove from heat. Let stand 5 minutes to cool. Pour over chopped peach in small bowl; toss gently to coat. Refrigerate 1 hour or until chilled.

  • Meanwhile, for the Lentil Toasts, rinse and drain lentils. Place lentils, water and sea salt in small saucepan. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until tender. Remove from heat and uncover. Cool to room temperature in remaining liquid. Drain.

  • Mix drained lentils, oil, 1 tablespoon of the chives and thyme in medium bowl until blended. To serve, spread about 1 teaspoon crème fraîche on toasted baguette slice. Top with about 1 tablespoon lentil mixture and 1 teaspoon Pickled Peach. Garnish with remaining chives.

Cooking tip

Test Kitchen Tips:
• To substitute frozen peaches for the fresh peach, thaw 1 1/2 cups frozen sliced peaches; pat dry and finely chop. Use as directed in the recipe.

• Black beluga lentils are small, shiny black when cooked - resembling caviar. They have a mild, earthy flavor and soft texture. They are most commonly found dried in natural food stores, the organic section of some supermarkets or online specialty stores. 

Nutrition information

(Amount per serving)

  • 165Calories: 165Cholesterol: 13mg
  • Sodium: 350mgProtein: 6g
  • Total Fat: 5gSaturated Fat: 3g
  • Fiber: 3gCarbohydrate: 24g