2 tb Good olive oil
1 md Onion; chopped
2 Celery ribs; chopped
1 sm Carrot; grated
1 cl Garlic; minced
1/2 Red bell pepper; chopped
1 1/2 c Lentils
3 1/2 c Chicken broth
1/4 ts Dry basil; crumbled
1 ts Salt
1/2 ts Black pepper
1 sm Bay leaf
Italian bread; toasted
Fontina cheese; grated
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 temperature if
refrigerated.
