Rosemary Flavored Croutons with Lentils Cream

Servings: 6
  1. Boil a pot of salted water. In the meanwhile cutfinely the onion and brown it in a pan with 2 tablespoons of hot oil. As soon as the onion is golden brown, add the cloves, bay leaf and juniper berries. Let it get tasty and add the lentils that have previously rinsed without having them soaked before. Sauté for a moment with the lentils and the other spices blended with red wine. As soon as the wine will be withdrawn cover the lentils with water and cook over slow fire for at least 40 m, making sure that the lentils are always well covered with water.
  2. At the end of cooking season with salt and pepper. The lentils should be remained fairly dry at this point You blend them with all the aromas and the help of another tablespoon of oil to mix.
  3. At this point the cream of lentils is ready; now You’ll prepare the bread. cut the bread into not too thin slices and let it brown in a frying pan, where You previously have passed some spring of fresh and fragrant rosemary in a little olive oil.
  4. After you’ve toasted the slices of bread on both sides, coat them with a layer of rich cream of lentils on each slice and decorate with a sprig of fresh rosemary. Serve warm perhaps accompanied by a good glass of wine Bedlam that fits these delicious organic crostini.