Rinse the black beluga lentils, put them into a small pot.
Add 2 cups of water...
...the seaweed...Two 2x2 inch pieces of dried Kombu
...and the salt.
Bring to a boil, then reduce the heat to barely simmering. Cover the pot, and cook the lentils until they are just tender. About 20 minutes. You want them to keep their shape.
Let them cool in their liquid. If you're not using right away they can keep in the fridge for 2 days in their cooking liquid. When you are ready to use , discard the seaweed, and drain the lentils.
Add the chopped capers and dress the lentil mixture with the olive oil. Stir everything together well. Now you are ready to break out the vegan / non vegan sour cream, and baked potato and go to town.
Put it together and serve it up.
- 1/2c Black beluga lentils
- 2.0c water
- 2.0 kombu seaweed
- 2.0Tbsp chopped capers
- 1.0Tbsp sea salt
- 1/2Tbsp olive oil