Nicknamed “vegetable caviar”, Beluga lentils are known for their smooth, black, round grains before cooking, evoking the uniqueness and elegance of caviar. For a fresh and flavorful starter, pair them with young sprouts, a soft-boiled egg, poutargue slices, and a mustard vinaigrette.
Preparation: 20 minutes • Cooking: 25 minutes
Ingredients for 4 people
- 300 g Beluga lentils
- 4 eggs
- 200 g young sprouts
- 1 poutargue
- 3 tablespoons olive oil
- 2 tablespoons vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper
Instructions
- Rinse the lentils, place them in a large pot with three times their volume of cold water (unsalted, as salt hardens the lentils), and cook for 20–25 minutes.
- Drain and rinse under cold water to stop the cooking process.
- Bring a pot of water to a boil, gently add the eggs and cook at a low simmer for 6 minutes, then transfer to cold water.
- Rinse the sprouts. In a bowl, prepare the vinaigrette by mixing mustard, vinegar, and olive oil, adding salt and pepper to taste.
- Add the sprouts and lentils to the bowl. Mix well.
- Grate fine poutargue slices with a mandoline or sharp knife.
- Peel the eggs carefully.
- Arrange lentils and sprouts on plates, add poutargue slices and one egg per person, finish with freshly ground pepper and a pinch of salt.
- Serve immediately.
Photography: Aimery Chemin • Culinary Styling: Coralie Ferreira
