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Recipe Name: Crostini Di Lenticchie Submitted by: Administrator
Source: Source Description:
Ethnicity: Italian Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

2 Tablespoon(s) Good olive oil
1 Onion, chopped
2 Ribs celery, chopped
1 Carrot, grated
1 Clove garlic, minced
1/2 Red bell pepper, chopped
1 1/2 Cup(s) lentils
3 1/2 Cup(s) Chicken broth
1/4 Teaspoon(s) Crumbled basil
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Black pepper
1 Bay leaf
Toasted Italian bread
Grated Fontina cheese
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 temp if refrigerated.

Nutrition (calculated from recipe ingredients)
Calories: 2158
Calories From Fat: 789
Total Fat: 89.6g
Cholesterol: 278.4mg
Sodium: 8335.8mg
Potassium: 2745.3mg
Carbohydrates: 208g
Fiber: 35.2g
Sugar: 23.6g
Protein: 129.1g

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