Vegan Spring Bruschetta

Directions

1. 1
   To make the toasts, slice the baguette diagonally 1/2 inch thick.
2. 2
   Preheat oven to 425 degrees F and spread baguette slices in a single layer on one or two rimmed baking sheets.
3. 3
   Brush both sides of each slice with olive oil (or use olive oil spray if youre in a hurry) and sprinkle with salt.
4. 4
   Bake about 8 minutes, rotating pan(s) halfway through, until medium golden brown.
5. 5
   When still warm, but cool enough to handle, rub cut side of garlic clove on one or both sides of each toast.
6. 6
   Set aside to cool completely, then store in an airtight container up to two days.
7. 7
   On a rimmed baking sheet, toss carrots and radishes with olive oil to coat, then sprinkle with salt and pepper.
8. 8
   Bake (in the 425 degrees F oven) for 15 minutes.
9. 9
   The vegetables should be tender but barely browned.
10. 10
    Once cool, transfer carrots and radishes to a bowl with scallions, lemon juice, fresh herbs, and additional salt and pepper to taste.
11. 11
    To assemble bruschetta, spread each toast with a thick layer of lentil dip, a spoonful of vegetables, and extra fresh herbs for garnish.
12. 12
    Serve warm or room temperature.