Recipe - Crostini Di Lenticchie

2 tablespoon Good olive oil
1 md Onion, chopped
2 Ribs celery, chopped
1 small Carrot, grated
1 Clove garlic, minced
One half Red bell pepper, chopped
1 One half cup Lentils
3 One half cup Chicken broth
One fourth teaspoon Crumbled basil
1 teaspoon Salt
One half teaspoon Black pepper
1 small Bay leaf
Toasted Italian bread
Grated Fontina cheese

In a large sauce pan heat oil and saute chopped veggies until lightly
browned, about 7 minutes. Add lentils and broth and bring to a boil.
Reduce heat and add basil, salt, pepper and bay leaf. Simmer until lentils
are very soft, about 50 minutes. Remove the bay leaf and puree in a food
processor until very smooth. Let cool to room temp. Mound on lightly
toasted Italian bread and sprinkle with Fontina (if you want a little
color, a strip of roasted red pepper looks good). Run under a preheated
broiler until cheese is melted and bubbly. The lentil puree keeps well,
bring to room temp if refrigerated.