Lentil Toast Recipes

BRAISED LENTILS ON TOAST

Braised Lentils on Toast image

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

Time 40m

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil, plus extra for drizzling (if desired)
2 large carrots, diced
2 stalks celery, diced
1 medium white or yellow onion, chopped
Kosher salt and freshly ground black pepper
1 bay leaf
1 1/4 cups lentils (I like French, beluga, or pardina lentils in this recipe)
1 or 2 sprigs fresh thyme, optional
1 cup red wine
3 1/2-4 cups vegetable broth
Your favorite toast, for serving
Optional: syrupy balsamic vinegar, chopped fresh greens, chopped tomato, vegan parmesan

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

Lentil Toast image

Provided by Food Network Kitchen

Time 15m

Yield 4 slices of toast

Number Of Ingredients 0

Ingredients

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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