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This recipe is so simple and quick to make; it would be a great addition to a dinner party as an appetizer, or as finger foods.
Prep Time: 00:15
Cook Time: 00:40
1/3 cup dry brown lentils
1/3 cup dry red lentils
1/3 cup red onions, diced
1/3 cup green bell pepper, diced
1/3 cup mozarella cheese
1 small jalapeno, diced
2 large roma tomatoes, diced
3 garlic cloves, diced
1 tbsp olive oil
1 tsp liquid smoke
salt to taste
black pepper to taste
cayenne pepper to taste
fresh basil leaves for topping
1In a medium pot on high heat, add lentils and 4 cups of water and bring to a boil.
2Once water begins to boil, reduce heat to medium low, cover, and let simmer for 20-30 minutes until tender. You will notice that the brown lentils have kept their shape, while the red lentils have opened up and appears mushy.
3Preheat your oven to broil.
4Then using your pot lid, drain the excess water; be careful not to let the red lentils spill out.
5Add olive oil, garlic, onions, bell peppers, and jalapenos.
6Still on medium low heat, allow vegetables to cook for 3-5 minutes, string occasionally until translucent.
7Meanwhile, slice your french bread and toast both sided in the oven under broil until golden brown.
8Reduced heat to low, and stir in the tomatoes and seasoning.
9Finally add in the cheese and carefully stir to make sure the cheese is evenly dispersed through out without smashing the lentils.
10Using a spoon, scoop out lentil mix and place evenly on toasted French bread.
11Sprinkle a little more mozzarella cheese on top with a basil leaf, and serve!
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