ready in: over 5 hrs
recipe id: 34469
cook method: stovetop
2/3 cup small brown Italian lentils or french green lentils
4 cups cold water
1 small carrot, finely chopped
1 small onion, finely chopped
1/2 rib celery, finely chopped
2 cloves garlic, peeled
3 tablespoons olive oil
3 small fresh sage leaves
salt and pepper, to taste
1 loaf French bread, thinly sliced, for serving
extra olive oil, for sprinkling
In a large saucepan, combine the lentils, water, carrot, onion, celery, half the garlic, 1 tablespoon of oil, and sage.
Bring to a boil, lower the heat, and simmer, uncovered, for 30 to 45 minutes or until the lentils are tender.
Drain the lentils and transfer them to a food processor. Add the remaining 1 clove of garlic and work in on-off motions until the mixture is smooth.
Add salt, pepper, and the remaining 2 tablespoons of oil. Work again until it is smooth.
Transfer the mixture to a container, cover, and refrigerate for at least 4 hours.
Toast the bread until it is lightly browned. Spread the lentil mixture on the toast, sprinkle with oil, and serve.
nutritionNutritional data has not been calculated yet.
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