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Crostini Di Lenticchie

 

12

Yield

1

servings

Prep

15

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, High Fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 1384g (48.8 oz)
Amount per Serving
Calories 163222% of calories from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 3619mg 151%
Total Carbohydrate 74g 74%
Dietary Fiber 93g 371%
Sugars g
Protein 196g
Vitamin A 208% Vitamin C 171%
Calcium 24% Iron 137%
* based on a 2,000 calorie diet How is this calculated?

 

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