Lentil Bruschetta With Basil And Pecorino
serves 2-4
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
1 1/2 cups green lentils, rinsed and picked through
2 cloves garlic, peeled and halved
1 bay leaf
2 sprigs thyme
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 cups water
4-6 long, thick slices of baguette (or some other good-quality bread)
1/4 teaspoon red pepper flakes
12 fresh basil leaves, sliced
1/2 cup shaved pecorino
prep: 5 minutes
total: 30 minutes
colander
medium saucepan with cover
slotted spoon
grater
1. Combine the lentils, 1 clove of garlic, bay leaf, thyme sprigs, salt and pepper in a medium saucepan. Cover with 4 cups of water. Bring to a boil, skimming and discarding any foam that rises to the surface. Cover, reduce the heat to medium low and simmer until the lentils are very tender, 20-25 minutes.
2. When the lentils are done, preheat the broiler to medium-high and put the rack 6-8 inches below the heat. Slide the slices of baguette under the broiler and toast on both sides until they’re brown and crisp on the outside and a little soft on the inside. Rub the top of each slice with the remaining garlic clove.
3. Spoon the lentils over the bread, sprinkle with red pepper flakes, and drizzle with olive oil. Grate a few shavings of pecorino over each slice and top with basil.
2. When the lentils are done, preheat the broiler to medium-high and put the rack 6-8 inches below the heat. Slide the slices of baguette under the broiler and toast on both sides until they’re brown and crisp on the outside and a little soft on the inside. Rub the top of each slice with the remaining garlic clove.
3. Spoon the lentils over the bread, sprinkle with red pepper flakes, and drizzle with olive oil. Grate a few shavings of pecorino over each slice and top with basil.
0
