Crostini di lenticchie

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.

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