2 tb Good olive oil

1 md Onion, chopped

2 Ribs celery, chopped

1 sm Carrot, grated

1 Clove garlic, minced

1/2 Red bell pepper, chopped

1 1/2 c Lentils

3 1/2 c Chicken broth

1/4 ts Crumbled basil

1 ts Salt

1/2 ts Black pepper

1 sm Bay leaf

Toasted Italian bread Grated Fontina cheese In a large sauce pan heat oil and saute chopped veggies until lightly browned, about 7 minutes. Add lentils and broth and bring to a boil. Reduce heat and add basil, salt, pepper and bay leaf. Simmer until lentils are very soft, about 50 minutes. Remove the bay leaf and puree in a food processor until very smooth. Let cool to room temp. Mound on lightly toasted Italian bread and sprinkle with Fontina (if you want a little color, a strip of roasted red pepper looks good). Run under a preheated broiler until cheese is melted and bubbly. The lentil puree keeps well, bring to room temp if refrigerated.