Rosemary Lentils & Greens on Toasted Bread
This rosemary-infused lentil and greens recipe is a perfect topping for toasted bread. Serve as a vegetarian main dish for 4 or a hearty side dish for 8.
We like French green lentils instead of brown when we want lentils that hold their shape (instead of breaking down) when cooked. Look for them in natural-foods stores and some supermarkets.
To stale bread naturally, store at room temperature in a paper (not plastic) bag for 2 to 5 days. If you don't want to wait, bake sliced bread on a large baking sheet at 250°F until crisped and dry, 15 to 20 minutes.
2 starch, 1 vegetable, 1/2 lean meat, 1 1/2 fat