Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Good olive oil

  2. 1 tablespoon 15ml Onion - chopped (medium)

  3. 2 Celery - chopped

  4. 1 Carrot - grated (small)

  5. 1 Garlic - minced

  6. 1/2 Red bell pepper - chopped

  7. 1 1/2 cups 355ml Lentils

  8. 3 1/2 cups 829ml Chicken broth

  9. 1/4 teaspoon 1 1/3ml Crumbled basil

  10. 1 teaspoon 5ml Salt

  11. 1/2 teaspoon 2 1/2ml Black pepper

  12. 1 teaspoon 5ml Bay leaf (small) Toasted Italian bread Grated fontina cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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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