CROSTINI WITH ROSEMARY SCENTED LENTIL PUREE AND BLACK OLIVES

LENTIL PUREE WITH OLIVES

I don’t know about you but I have periods when I just clam up like an oyster and now I’m like that. I just don’t communicate much, I don’t want know what to say and just trying makes me feel very tired. Sometimes it’s caused by something big like now but often I have no idea why, suddenly I just don’t have any words left. Maybe something is going on somewhere deep inside that I’m not aware of and that takes most of my energy. Yes, that’s probably it. The other day I was struck with how stupid I am compared to my brain, I mean the conscious part of my being is so stupid compared to what my brain is capable of and doing without any involvement from me, it actually gives me quite an inferiority complex when I think about it. So maybe my brain is doing something really complex and intelligent in there that I can’t even understand the first letter of and it’s so complex that it takes most of my energy! Can’t help feeling a bit out of control though, as if I’m being cheated on, my brain is more in command than I am and that’s a bit annoying. Seriously.

Lentils again but this time I made a puree, very simple with rosemary and black olives and then used it for crostinis.

LENTIL PUREE WITH OLIVES

CROSTINI WITH ROSEMARY SCENTED LENTIL PUREE AND BLACK OLIVES

Brown lentils
Sprig of fresh rosemary
Black olives
Lemon, optional
Salt
Extra-virgin olive oil

– Boil the lentils and save some of the water.
– Blend the lentils together with the fresh rosemary until it’s a puree, add a little olive oil and lemon juice, and if it is needed a little of the cooking water as well to make it smoother.
– Chop the olives and either mix them with the lentil puree or do as I did and put them on top of it when spread on the crostini.

LENTIL PUREE WITH OLIVES

AddThis Social Bookmark Button

L