CANAPÉS WITH LENTILS, BROCCOLI, GRILLED PEPPERS AND TOASTED SUNFLOWER SEEDS

drops

I beg to differ with T.S. Eliot when he says that April is the cruelest month because it definitely is January, I know what he means but I have to say that January is far more soul destroying than April when there at least is hope in the air and lilacs as well. January is grinding me down right now with bad news and boring grey weather, I am trying to keep my head above the bog and to think about good things (and there are a few around actually) but it ain’t easy!

Tartine With Lentils, Broccoli, Grilled  Peppers and Toasted Sunflower Seeds

One good help is food, I am baking like a maniac and will soon review a couple of great cookbooks I have bought lately, today I will just offer you a little something before you finally get to the dining table, I hope you will enjoy it!

Tartine With Lentils, Broccoli, Grilled  Peppers and Toasted Sunflower Seeds

CANAPÉS WITH LENTILS, BROCCOLI, GRILLED PEPPERS AND TOASTED SUNFLOWER SEEDS

bread cut into canapé sized pieces
brown lentils, dried
broccoli
grilled peppers in oil
sunflower seeds
salt
extra-virgin olive oil

– Cook the lentils, or rather, over-cook the lentils so that you just have to mash a bit to get a ‘rustic’ purée. Check salt and add some olive oil to it before leaving it to cool down. If it is to dodgy, add a little water and mix.
– Take the broccoli, fresh if you can get it, frozen but thawed if you can’t, and break it down into small florets.
– Fry the broccoli florets in some olive oil until they are soft and have a bit of a fried look. Don’t forget to salt.
– Cut the grilled pepper into thin strips.
– Toast the sunflower seeds in a non-stick pan until golden.
– Take out the canapé bread and spoon a layer of lentil purée on each piece, then put some broccoli florets on top and then grilled pepper strips. Top with sunflower seeds and they are ready to be served.

Tartine With Lentils, Broccoli, Grilled  Peppers and Toasted Sunflower Seeds


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