Lentil Toast Recipes
BRAISED LENTILS ON TOAST
Braised lentils on toast is one of my all-time favorite, easy vegan dinners. Thanks to red wine and lots of herbs, the lentils taste sophisticated-but they're really simple to make.
Provided by Gena Hamshaw
Categories main dish
Time 40m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium pot over medium heat. Add the carrots, celery, and onion, along with a few pinches of salt and a turn or two of pepper. Cook for five minutes, or until the vegetables are tender.
- Add the bay leaf, lentils, thyme (if using), wine, and 3 1/2 cups broth. Bring the mixture to a boil, then reduce the heat to a simmer. Simmer, uncovered, for about 30 minutes or until the lentils are tender, stirring occasionally and adding the last 1/2 cup broth if the lentils get at all dry. The finished lentils should have a little soupiness and extra broth at the bottom of the pot. When the lentils are finished, remove the bay leaf, taste them, and adjust salt and pepper as needed. You can add an extra drizzle of olive oil, if you like.
- The lentils can be served with a cooked whole grain, in a bowl, with a fresh salad, or over toast. I like them best drizzled with a syrupy balsamic vinegar.
LENTIL TOAST
Provided by Food Network Kitchen
Time 15m
Yield 4 slices of toast
Number Of Ingredients 0
Steps:
- Sauté 2 sliced scallion whites, 1 teaspoon minced ginger, 1 minced garlic clove and 1/2 sliced seeded red jalapeño in a nonstick skillet with olive oil, 1 minute. Add 1 chopped tomato and 1/2 teaspoon curry powder; cook 1 minute. Add one 15-ounce can lentils (drained) and warm through; mash and season with salt. Spread on 4 slices buttered multigrain toast. Top with sliced scallion greens and cilantro.
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