Yield: 1 servings
|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|
|3½ cup||Chicken broth|
|¼ teaspoon||Crumbled basil|
|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.