Bruschette with lentil puree

Name: bruschette with lentil puree
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 6 el olive oil; 3 onions finely chopped; 1 toe garlic finely chopped; 4 cut multigrain loaf bread; 1 look lentils (400 g), rinsed and drained; 1 el fresh sage (bag of 15 g), cut into strips; 100 g white cheese (Greek) crumbled

A tasty Italian recipe. The vegetarian lunch contains the following ingredients: olive oil, onions (finely chopped), garlic (finely chopped), multigrain loaf, lentils (400 g), rinsed and drained), fresh sage ((bag of 15 g), cut into strips) and white cheese (Greek) (crumbled).

Ingredients

Directions

Heat 3 tbsp olive oil in a pan with a thick bottom, scoop the onions and garlic through them and cook them gently in 10-15 minutes until they are golden brown.
Roast the bread golden brown in the toaster or in a hot grill pan.
Mix the lentils with a third of the onion mixture, el sage, 2 tbsp olive oil and a little salt and pepper in the food processor until smoothed.
Sprinkle the bruschette with the rest of the olive oil and spread generously with the lentil puree.
Divide the remainder of the onion mixture.
Sprinkle with the cheese and the rest of the sage.
Grind some more pepper..