The greatest thing about lentils is they can sit out at a party and still taste great. I added aromatic vegetables and herbs for a quick appetizer. Yesterday I used the leftovers as a side dish and it was just as good as the day I made it. If you love mushroom toast you’ll love this umami laden recipe! Substitute the chicken stock for water to transform this recipe into a vegetarian one. Remove the toast and serve on top of lettuce of a paleo friendly app.
- 1 lb lentils, prepared
- olive oil
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 small carrot
- 1 stalk celery
- 2 roma tomatoes
- 3/4 chicken stock
- handful fresh parsley
- freshly ground black pepper
- 1 baguette, sliced 1/2 inch on a bias
- canola oil spray
- Dice all of the vegetables into small pieces, about 1/4 inch.
- Add olive oil to a saute pan over medium high heat.
- Add vegetables and cook until soft and lightly browned, 3-5 minutes.
- Add lentils and chicken stock.
- Season generously with salt and pepper.
- Bring to a boil.
- Lower the heat to medium-low and simmer until the stock is reduced by half.
- Check seasoning and adjust if necessary.
- Turn the broiler on high.
- Spread the slices of bread onto a cookie sheet and spray with canola oil.
- Toast under the broiler until light golden brown.
- Flip the bread slices over and toast again.
- Spoon the lentils over the crostini and serve warm or at room temperature.
Come back later this week to share your newest recipes and projects at Pin Your Friday Favorite! Have a great week.
xoxo, Jessica (Army Wife to Suburban Life)