1 1⁄2 cups beluga or French lentils, rinsed and picked
over 3 cups of water
1⁄4 teaspoon salt
2 tablespoons coconut oil or unsalted butter
1 shallot, diced, about 3 tablespoons
2 heaping cups of sorrel, cut into thin ribbons
juice of 1⁄2 a lemon
1 baguette, cut into 1⁄2-‐ 3⁄4 inch slices and toasted with a little butter
In a medium saucepan, add the lentils and water.
Bring to a boil and simmer for 20-‐ 25 minutes until the lentils are tender but still retain their shape.
Add the salt 15 minutes into cooking.
When they are done strain off any excess liquid and set the lentils aside.
In a large wok or skillet, warm the coconut oil over a medium heat.
Add the shallot and sauté for 3-‐5 minutes or until the shallot becomes translucent and begins to turn golden.
Turn off the heat and add the lentils. Let this mixture cool for about 5 minutes and then fold in the sorrel and lemon juice.
Check for seasoning and add more salt, oil, or lemon juice to suite your tastes.
To serve, pile the sorrel and lentils over the crostini and serve immediately.
This mixture can also be served as a dip for the crostini and the leftovers make a wonderful salad.