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.