TESTED SIZE: 8-10 servings; makes 5 cups

INGREDIENTS

1 1/2 tablespoons olive oil
2 medium onions, finely chopped
1/2 teaspoon sea salt, or more to taste
2 tablespoons balsamic vinegar, or more to taste
2 cups dried red lentils, rinsed
5 cups water
Freshly ground black pepper
Ground cayenne pepper
DIRECTIONS

Pour the oil into a large skillet over medium heat. Once the oil shimmers, add the onions, stirring to coat; cook until the onions wilt, about 1 minute. Reduce the heat to medium-low; cook, stirring often, for 20 minutes. Add the 1/2 teaspoon salt and cook, stirring occasionally, until the onions are super soft and very sweet, 10 to 20 minutes or longer, if needed. Stir in the 2 tablespoons of vinegar during the last 2 to 3 minutes.

Meanwhile, combine the lentils and water in a large saucepan over high heat. Bring to a boil, then reduce the heat to medium or medium-low until barely bubbling around the edges (use a heat diffuser, if you have one, underneath). Partially cover and cook gently until the lentils are perfectly soft, about 40 minutes. The mash will be supple at this stage. If you’d like it stiffer, simmer uncovered for a little longer.

Add the lentils to the onions, stirring to thoroughly blend; taste, and add salt and/or vinegar as needed. Season to taste with black pepper and cayenne pepper.

Serve hot, warm or at room temperature.

TESTED SIZE: 6-8 servings; makes 24 to 30 blini

INGREDIENTS

FOR THE CAVIAR
1/2 cup dried black beluga lentils, rinsed
2 cups water
2 pieces kombu (dried seaweed, about 2 inches by 2 inches)
1 tablespoon sea salt
1 1/2 tablespoons highest-quality extra-virgin olive oil
FOR THE BLINI
8 ounces Yukon Gold potatoes, peeled then coarsely chopped
1 teaspoon water
1 tablespoon unsalted butter
1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon sugar
1 large egg
1 cup whole or low-fat buttermilk
Canola or other vegetable oil, for frying
FOR ASSEMBLY
1/2 cup creme fraiche (may substitute low-fat sour cream or Greek-style yogurt)
Coarse sea salt (optional)
1/4 cup chopped fresh dill
DIRECTIONS

For the “caviar”: Rinse the lentils. Combine them with the water, kombu and salt in a small pot over medium-high heat. Bring to a boil, then reduce the heat so the mixture is barely bubbling around the edges; cover and cook until the lentils are just tender, 20 to 25 minutes. Allow the lentils to cool in the liquid.

Discard the kombu, then drain the lentils and stir in the olive oil.

For the blini: Combine the potato, water and butter in a microwave-safe dish; cover and microwave on HIGH for 6 minutes, until the potato is tender. Cool.

Combine the flour, baking powder, salt and sugar in a large mixing bowl. Whisk together the egg and buttermilk in a small bowl.

Run the cooled potato mixture through a ricer into the bowl with the flour mixture. (If you don’t have a ricer, mash very thoroughly with a potato masher or fork.) Whisk the buttermilk mixture into the flour-potato mixture.

Pour 1 tablespoon of canola or vegetable oil into a large skillet over medium heat. Once it shimmers, add batter 1 tablespoon at a time to form small pancakes. (You’ll be able to fit about 5 blini at a time in a 12-inch skillet.) Cook until bubbles form all over the blinis’ surface and the blini are deeply browned on one side, 2 to 3 minutes; carefully flip and cook on the second side, then transfer to a plate. Working in batches, cook the remaining blini, adding oil to the pan between batches if it looks dry.

To assemble, top each blini with crème fraîche and a teaspoon of beluga lentils. Sprinkle with coarse sea salt, if desired, and garnish with fresh dill.