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Basil Lentils Over Ricotta Toast

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Bon Appetit is just the absolute most beautiful food magazine out there. I love stalking them (and all of their editors) on assorted social outlets and have been dying over their January toast spread. (See what I did there?)

If you love fancy toast as much as I do you would be well served to browse the #BAtoast hashtag on Instagram for reader submitted photos and some drool-worthy BA toast video tutorials.

You would also be well served to toast a piece of bread, slather it in ricotta cheese and cover that in lentils simmered with basil and cherry tomatoes. Here’s how.

Basil Lentils over Ricotta Toast

Ingredients

  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 1 package of steamed lentils
  • 2 cups chopped cherry tomatoes
  • 2 tablespoons dried basil (fresh is great if you’ve got it)
  • 1/2 cup vegetable stock
  • salt and pepper to taste (I go light since the stock is salty)
  • 1 piece of bread of choice
  • 1/4 cup ricotta cheese

Instructions

  1. Warm olive oil in a large skillet over med-high heat. Add onion and saute until translucent.
  2. Add tomatoes and basil to the onions and cook for a couple minutes just to combine. Then add the lentils. (I usually start from scratch with dried lentils but had these steamed lentils on hand so I went with that.)
  3. Pour in vegetable stock. You want just enough to combine all the ingredients but not a soup.
  4. Let simmer for about 10 minutes and get going on your toast.
  5. Spread ricotta cheese on toast and top with lentils. ENJOY!

If you’re vegan you could use a vegan cheese of your choosing or just use hummus. As a friendly reminder, the legume + grain (lentil + bread) combo here creates a complete vegetarian protein so you could certainly bypass the cheese if you wanted to.

And just in case you’re not also in love with Bon Appetit, just look at this gorgeous cover…

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5 Comments

  1. Michelle Michelle

    Can I ask a dumb question? Where do I find steamed lentils? I’ve been wanting to try eating them lately since they used to scare me but I’ve never seen pre-steamed ones!

    • Katie Katie

      I get them at Trader Joes!

  2. Amy Amy

    Katie I’m surprised to see you recommend making a “complete vegetarian protein” out of a meal. With your background in nutrition I’d think you would be interested in dispelling the (ridiculously resilient) myth of needing to put together “complete vegetarian proteins”.

    • Katie Katie

      You don’t have to eat them in one meal, correct. And if you’re still eating eggs and dairy (which are complete proteins on their own) you don’t have to worry anyway. But if you’re vegan and avoiding eggs and dairy (which is what I was offering up in that recipe tweak for those who need it), you do have to eat a variety of incomplete proteins throughout the day to get all the essential amino acids. I was just mentioning that this combination here does it on that one plate. Again, it doesn’t have to be combined in one meal, but I was just saying that if you’re eliminating your complete dairy protein here by omitting the cheese, it’s really not a big deal because the lentils + bread are already complete.

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