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Ingredients
- 1/2 cup dried beluga or French lentils
- 2-3 cups of fresh water
- 1/2-1 tsp sea salt
- 1 whole wheat baguette sliced thinly on an angle if you can find it
- 1/3 cup olive oil
- 3 cloves large garlic
- 8 ounces cashew or other nondairy cheese
- 1/2 cup chopped chives
- 1/4 cup tender baby kale leaves, stemmed and chopped
- salt and pepper to taste
- Optional garnishes: Broccoli sprouts, slivers of roasted red pepper or sliced grape tomatoes, walnut halves
Ingredients
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Instructions
- Wash and pick over the lentils then drain. No need to soak them. Place the lentils in a saucepan and cover with 2-3 cups of fresh water. Bring to a boil and reduce immediately to simmer for 15-20 minutes. Lentils should be tender but not splitting and falling apart. Salt to taste at this point – I use around 1/2 teaspoon of salt. You decide if it needs more. Remove from the heat and drain any remaining liquid. Drizzle 2 T. of extra virgin olive oil over lentils and let cool.
- Make the garlic bruschetta: Brush a light coating of olive oil on slices of baguette. Place rounds in a single layer across two baking sheets. Place in the oven and bake for about 10 minutes or until slightly golden. Remove and let cool. Cut the ends off the garlic cloves. Take a single clove in your fingers and rub the top of each piece of bread with the garlic to give each slice a bit of a garlic kick. Don’t overdo it.
- Make the chive cheese spread: In a food processor add the cheese, kale, salt and pepper and chives. Process till smooth and the pale green color is uniform. Check for flavor and set aside.
- All ingredients should be at room temperature. Take each slice of toasted bread and smear each with a bit of the chive kale spread. Top with a small spoonful of lentils. Garnish with broccoli sprouts and/or pretty purple chive blossoms or any of the above listed options. Serve immediately.
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