Lentil and Spinach Toasts

 

Ingredients

 

Serve 4-8

• 2 cups/200 g puy lentils

• 2 2/3 cups/650 ml vegetable stock

• 1 large onion, coarsely chopped

• 4 tbsp extra-virgin olive oil

• salt and freshly ground black pepper to taste

• 4 tomatoes, peeled and coarsely chopped

• 1 lb/500 g spinach, tough stems removed, chopped

• 2 tbsp balsamic vinegar

• 8 slices toasted bread, crusts removed

• 1 clove garlic, peeled

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Method:

1. Place the lentils in a large saucepan with the stock. Bring to a boil over medium heat and simmer for 30 minutes or until tender. Drain and set aside.

2. Sauté the onion in 2 tbsp of oil in a large saucepan for 5 minutes or until softened. Season with salt.

3. Add the tomatoes and cooked lentils and sauté for 3 minutes. Add the spinach and cook for 3-4 more minutes or until the spinach is witted.

4. Beat the remaining oil and vinegar in a small bowl. Season with salt and pepper. Rub the toast all over with the garlic.

5. Arrange the toast on serving dishes and spoon the lentil and spinach mixture over the top. Drizzle with the oil and vinegar and serve.