Lentil Spread

In a large saucepan, combine the lentils, water, carrot, onion, celery, 1 clove of 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.