Azifa (Green Lentil Salad) Crostini (Dairy-Free)

Instructions

1. 1Rinse the 1 cup of green lentils under cool running water.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of green lentils and 2 cups of water. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the lentils are tender but still hold their shape. Drain the lentils in a colander and spread them on a plate or baking sheet to cool completely.
3. 3While the lentils are cooling, preheat your oven to 175°C.
4. 4Slice the 1 loaf of baguette into 1.27 cm thick rounds. Arrange the baguette slices in a single layer on a baking sheet and bake for 8 to 10 minutes, or until the edges are lightly golden brown and the centers are firm.
5. 5In a medium bowl, combine the cooled 1 cup of green lentils, 1/4 cup of red onion (finely chopped), 1/4 cup of green bell pepper (finely chopped), 1/4 small jalapeno (seeds removed and finely minced, if using), 2 tablespoons of lemon juice, 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
6. 6Gently mix all the ingredients in the bowl until well combined. Let the salad sit for at least 15 minutes to allow the flavors to meld.
7. 7Top each toasted baguette slice with a spoonful of the azifa salad. Serve immediately.

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