Crostini Di Lenticchie

• 2 tablespoons olive oil
• 1 medium onions chopped
• 2 ribs celery chopped
• 1 small carrots grated
• 1 clove garlic minced
• 1/2 each sweet red bell peppers chopped
• 1 1/2 cups lentils
• 3 1/2 cups chicken broth
• 1/4 teaspoon basil crumbled
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 small bay leaves
• 1 x bread, italian toasted
• 1 x fontina cheese grated

1. In a large sauce pan heat oil and saute chopped veggies until lightly browned, about 7 minutes.
2. Add lentils and broth and bring to a boil.
3. Reduce heat and add basil, salt, pepper and bay leaf.
4. Simmer until lentils are very soft, about 50 minutes.
5. Remove the bay leaf and puree in a food processor until very smooth.
6. Let cool to room temp.
7. Mound on lightly toasted Italian bread and sprinkle with Fontina Run under a preheated broiler until cheese is melted and bubbly.
8. The lentil puree keeps well, bring to room temp if refrigerated.

olive oil, onions, celery, carrots, garlic, sweet red bell peppers, lentils, chicken broth, basil, salt, black pepper, bay leaves, bread, fontina cheese

Taken from recipeland.com/recipe/v/crostini-di-lenticchie-42889 (may not work)