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.
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