Crostini Di Lenticchie

Recipe Ingredients

2 tablespoons	30ml	Good olive oil
1 tablespoon	15ml	Onion - chopped (medium)
2		Celery - chopped
1		Carrot - grated (small)
1		Garlic - minced
1/2		Red bell pepper - chopped
1 1/2 cups	355ml	Lentils
3 1/2 cups	829ml	Chicken broth
1/4 teaspoon	1.3ml	Crumbled basil
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Black pepper
1 teaspoon	5ml	Bay leaf (small)
		Toasted Italian bread
		Grated fontina cheese

Recipe Instructions

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.

Source:
Susan Feniger and Mary Sue Milliken

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