Crostini Di Lenticchie Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: 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 tsp: Crumbled basil,
1 tsp: Salt,
1/2 tsp: Black pepper,
1 small: Bay leaf,
Toasted Italian bread,
Grated Fontina cheese,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp