Crostini di lenticchie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Good olive oil |
| 1 | medium | Onion, chopped |
| 2 | Ribs celery, chopped | |
| 1 | small | Carrot, grated |
| 1 | Clove garlic, minced | |
| ½ | 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 |
| Toasted Italian bread | ||
| Grated Fontina cheese | ||
Directions
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.