Yield: 1 servings
Measure | Ingredient |
---|---|
2 tablespoons | Good olive oil |
1 medium | Onion, chopped |
2 \N | Ribs celery, chopped |
1 small | Carrot, grated |
1 \N | Clove garlic, minced |
½ \N | Red bell pepper, chopped |
1½ cup | Lentils |
3½ cup | Chicken broth |
¼ teaspoon | Crumbled basil |
1 teaspoon | Salt |
½ teaspoon | Black pepper |
1 small | Bay leaf |
\N \N | Toasted Italian bread |
\N \N | Grated Fontina cheese |
In a large sauce pan heat oil and saute chopped veggies until lightly browned, about 7 minutes. Add lentils and broth and bring to a boil.
Reduce heat and add basil, salt, pepper and bay leaf. Simmer until lentils are very soft, about 50 minutes. Remove the bay leaf and puree in a food processor until very smooth. Let cool to room temp.
Mound on lightly toasted Italian bread and sprinkle with Fontina (if you want a little color, a strip of roasted red pepper looks good).
Run under a preheated broiler until cheese is melted and bubbly. The lentil puree keeps well, bring to room temp if refrigerated.