A Mediterranean treat impressive enough for party, but easy enough for one
The idea for these lentil topped canapés came to me by sheer luck. After making a pot of veggie lentils for a particularly busy week, one evening I had so little time to eat and was so famished, all I could do was spoon the cold lentils onto my favorite gluten free crackers.
Seeing that I always have some Fermented Aioli in the fridge and fresh herbs ready for the picking, my lentil topped crackers quickly turned into gourmet morsels of savory deliciousness. A gluten free & vegetarian appetizer recipe was born!
This vegetarian treat can even skew vegan if you skip the aioli. Be sure to top with fresh basil and I promise you’ll thank me for the tip if you order some of Jilz extraordinarily tasty grain free crackers. Any favorite cracker, toasted, or better yet, pan fried bread squares will do as a delivery vehicle. But Jilz are really worth a try.
The other special ingredient that makes this recipe not only tasty, but fast and easy to prepare is TruRoots Sprouted Green Lentils. Cooking with these dried, yet sprouted lentils is almost as effortless as popping lentils out of a can.
It’s important to both sprout legumes and to avoid eating canned foods, both of which you can nip in the bud with a bag of these sprouted lentils. No more planning ahead for healthily prepared lentils! But you can still enjoy the greatly reduced cooking times that come as a result of soaking. Imagine–perfectly, fresh cooked lentils in less than 15 minutes! So liberating.
Be sure to follow my directions for cooking times on the lentils. The time listed on the bag is not long enough.
Other than having to pick up a couple “specialty” ingredients (which will quickly become staples), this is a super easy and versatile recipe. The Mediterranean flavored legume stew can be serve as canapés or with a side of grains and greens, or to accompany a piece of fish.
Don’t forget to top with my Fermented Aioli, or if you’re looking for a vegan option try topping with my Spicy Chipotle Green Dressing. Make these dressings in advance to save time. The Aioli can be served fresh, but it’s better if you allow for overnight fermentation and to further stiffen in the fridge before serving.
Find a pretty plate and serve!