Lentils on Fried Bread
Why we love it:
- 2 cups Green Lentils (dried)
- 4 cups Water
- 2 teaspoons Kosher Salt (divided)
- 1 Tablespoon Tomato Paste
- 1 teaspoon Worcestershire Sauce
- 2 Tablespoons Unsalted Butter (divided, omit for vegan)
- Bread (a loaf of nice sourdough, batard, or olive)
- 4 Tablespoons Extra Virgin Olive Oil
- 1 clove Garlic
- 4 cups Butter Lettuce
- 2 Tablespoons Salad Dressing (vinaigrette)
- 4 Mandarin Orangess
- Parmesan Cheese (to taste)
- 3 Green Onions
Combine the water and lentils with ½ of the salt in a pot and bring to a boil over high heat. Once boiling, stir and partially cover. Simmer, stirring occasionally, for about 15 minutes or until the water has reduced to below the surface of the lentils and they are tender but holding their shape.
If you need to cook them a little longer, keep simmering - they typically take between 15 -20 minutes but can vary.
When the lentils are mostly tender, stir in the tomato paste, Worcestershire sauce, and ½ of the butter (if using). Taste and add another pinch of salt if needed. There should still be some water creating a bit of a broth around the lentils. If they’re totally dry, add another ⅛ cup of water, and if they’re too wet, remove the cover and turn up the heat to boil and reduce the liquid down.
Slice 4 thick slabs of bread - at least 1 - 1.5” thick. In a large heavy sauté pan add the olive oil and remaining butter (if using). Nestle the bread in and cook over medium-high heat for 2 - 3 minutes or until the bread is richly golden brown and crispy. Flip, repeat. When done, remove to a cutting board and rub the surface with the whole clove of garlic (peeled first).
4. SALAD + FRUIT
Toss the lettuce with your preferred vinaigrette. Slice or peel the fruit.
Slice the green onions.
Serve a slice of toast piled high with lentils and any sauce. Top with parmesan curls and chopped green onion.