Crostini di lenticchie
Yield: 1 Servings
Ingredients:
- 2 tb Good olive oil
- 1 md Onion chopped
- 2 Ribs celery chopped
- 1 sm Carrot grated
- 1 Clove garlic minced
- 1/2 Red bell pepper chopped
- 1 1/2 c Lentils
- 3 1/2 c Chicken broth
- 1/4 ts Crumbled basil
- 1 ts Salt
- 1/2 ts Black pepper
- 1 sm Bay leaf
Instructions:
Toasted Italian bread 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.
