Crostini Di Lenticchie

Name: Crostini Di Lenticchie
Ingredients: 2 tablespoons olive oil; 1 medium onions chopped; 2 ribs celery chopped; 1 small carrots grated; 1 clove garlic minced; 1/2 each sweet red bell peppers chopped; 1 1/2 cups lentils; 3 1/2 cups chicken broth; 1/4 teaspoon basil crumbled; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 small bay leaves; 1 x bread, italian toasted; 1 x fontina cheese grated

14 ingredients

8 steps

Ingredients

2 tablespoons olive oil
1 medium onions chopped
2 ribs celery chopped
1 small carrots grated
1 clove garlic minced
1/2 each sweet red bell peppers chopped
1 1/2 cups lentils
3 1/2 cups chicken broth
1/4 teaspoon basil crumbled
1 teaspoon salt
1/2 teaspoon black pepper
1 small bay leaves
1 x bread, italian toasted
1 x fontina cheese grated

Directions

1

In a large sauce pan heat oil and saute chopped veggies until lightly browned, about 7 minutes.
2

Add lentils and broth and bring to a boil.
3

Reduce heat and add basil, salt, pepper and bay leaf.
4

Simmer until lentils are very soft, about 50 minutes.
5

Remove the bay leaf and puree in a food processor until very smooth.
6

Let cool to room temp.
7

Mound on lightly toasted Italian bread and sprinkle with Fontina Run under a preheated broiler until cheese is melted and bubbly.
8

The lentil puree keeps well, bring to room temp if refrigerated.