Recipe for Crostini Di Lenticchie


2 tablespoon good olive oil
1 medium onion, chopped
2 ribs celery, chopped
1 small carrot, grated
1 clove garlic, minced
1/2 red bell pepper, chopped
1 1/2 cup lentils
3 1/2 cup chicken broth
1/4 teaspoon crumbled basil
1 teaspoon salt
1/2 teaspoon black pepper
1 small bay leaf
1 toasted italian bread
1 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.

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