This was a delicious lunch that we enjoyed today. It would also make lovely appetizers or finger food at a party.

Beluga Lentil Toast Points with Chive and Garlic Soy Yogurt


for the lentils:

  • 1/4 cup beluga lentils
  • about 2 cups boiling salted water
  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar

for the soy yogurt:

  • 1&1/2 cups soy yogurt
  • 1 clove garlic, mined
  • 1/4 cup chives, minced
  • splash lemon juice
  • pinch salt and white pepper
  • optional splash of Tabasco or cayenne pepper

for the toast:

  • 8 slices whole grain bread
  • additional chives for garnish

Beluga Lentil Toast Points with Chive and Garlic Soy Yogurt


  1. Place the lentils in a small saucepan with 2 cups boiling salted water.
  2. Cook the lentils 15-20 minutes until al dente.
  3. When the lentils have cooked, drain the liquid, pour the 1 teaspoon of olive oil, 1 teaspoon of balsamic vinegar and small pinch of salt over the lentils and stir to mix.
  4. Meanwhile, place the soy yogurt in a cheesecloth and drain the excess liquid, to thicken the soy yogurt.
  5. Add the minced garlic and chives.
  6. Add a splash of lemon juice and a small pinch of salt and white pepper.
  7. If you’d like it to be slightly spice, optionally a dash of Tabasco or cayenne pepper.
  8. Mix well ad season to taste.
  9. Slice the crusts from the wholewheat bread and place in a toaster to lightly toast.
  10. Once they are toast, slice into triangular points.
  11. Spread a dollop of soy yogurt on each toast point, and sprinkle generously with the lentils.
  12. Garnish with a few minced chives ad enjoy.


You could optionally use a baguette, sliced in rounds and toasted as bruschetta.