Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!nntp.primenet.com!nntp.gctr.net!newspeer1.nac.net!newsfeed.wirehub.nl!nexus.news.chello.be!news.tvd.be!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Vegetarian Lentil Crostini Followup-To: rec.food.cooking Date: 3 Mar 2000 12:43:57 GMT Organization: attcanada.net Lines: 28 Approved: phill@rt66.com Message-ID: <01b301a91699$39f69ee0$2da8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:40089 Vegetarian Lentil Crostini 1 cup brown lentils water to cook lentils 1 Tablespoon balsamic vinegar 1/4 teaspoon ground black pepper 1/2 teaspoon dried ground thyme 1 small white or yellow onion, minced finely 1 loaf Italian or French bread Place lentils in a heavy pot and cover with water. Bring to a boil, then lower heat, cover, and simmer for about 20 minutes or until soft. Drain the cooked lentils, reserving the cooking liquid. Pour lentils into food processor (use metal blade) or blender with the vinegar, pepper, and thyme. Process or blend into a smooth paste. Add a little of the cooking liquid if necessary. Scrape into a bowl, and add the onions, mixing well into the lentils. Slice the bread into half-inch thick slices, preferably cut on a diagonal. Toast the slices until just lightly browned. Spread each toasted bread slice with a layer of the lentil paste. Serve as soon as possible. About 8 servings. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.