PureSpelt toast with lentil cream
for 4-6 people
150 g of orange lentils
1-2 cloves of garlic, cut into slices
1 bay leaf
Approx. 2,5 dl of vegetable stock
50 g of butter
1 tablespoon of small thyme leaves
Pepper from the mill
Approx. 6 slices of toasted PureSpelt bread
1-2 teaspoons of butter
1 clove of garlic
Thyme to garnish
Add the lentils, garlic and the bay leaf to the vegetable stock and bring to the boil, cook for 8-10 minutes until soft. Remove the bay leaf. Remove 2-3 tablespoons of lentils and place on one side to use as garnish. Finely puree the remaining lentils together with the butter and thyme leaves, season to taste.
Spread the slices of PureSpelt toast with butter, fry on both sides in a frying pan. Rub the toasted slices of PureSpelt bread with garlic, cut each slice into four triangles and spread with lentil cream. Garnish using the lentils put aside for the purpose and the thyme; serve while fresh.
IG Dinkel, Judith Gmür-Stalder