Crostini Di Lenticchie
Yield
1 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 2 | ribs |
celery
chopped |
*
|
| 1 | small |
carrots
grated |
|
| 1 | clove |
garlic
minced |
|
| ½ | each |
sweet red bell peppers
chopped |
|
| 1 ½ | cups |
lentils
|
|
| 3 ½ | cups |
chicken broth
|
|
| ¼ | teaspoon |
basil
crumbled |
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | small |
bay leaves
|
*
|
| 1 | x |
bread, italian
toasted |
* |
| 1 | x |
fontina cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 2 | ribs |
celery
chopped |
*
|
| 1 | small |
carrots
grated |
|
| 1 | clove |
garlic
minced |
|
| 0.5 | each |
sweet red bell peppers
chopped |
|
| 355 | ml |
lentils
|
|
| 828 | ml |
chicken broth
|
|
| 1.3 | ml |
basil
crumbled |
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | small |
bay leaves
|
*
|
| 1 | x |
bread, italian
toasted |
* |
| 1 | x |
fontina cheese
grated |
*
|
Directions
In a large sauce pan heat oil and sauté 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 purée in a food processor until very smooth.
Let cool to room temp.
Mound on lightly toasted Italian bread and sprinkle with Fontina Run under a preheated broiler until cheese is melted and bubbly. The lentil purée keeps well, bring to room temp if refrigerated.
