Crostini di lenticchie
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Crostini di lenticchie
  Italian    Appetizers  
Last updated 6/12/2012 12:56:12 AM. Recipe ID 18285. Report a problem with this recipe.
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      Title: Crostini di lenticchie
 Categories: Italian, Breads, Appetizers
      Yield: 1 Servings
      2 tb Good olive oil
      1 md Onion, chopped
      2    Ribs celery, chopped
      1 sm Carrot, grated
      1    Clove garlic, minced
    1/2    Red bell pepper, chopped
  1 1/2 c  Lentils
  3 1/2 c  Chicken broth
    1/4 ts Crumbled basil
      1 ts Salt
    1/2 ts Black pepper
      1 sm Bay leaf
           Toasted Italian bread
           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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Recipe ID 18285 (Apr 03, 2005)

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