Lentil Cream Cheese Tartines

Over the past few weeks, I’ve seen a lot of my favorite food bloggers mention a cookbook, Pulse Revolution.  Curious, I looked it up on Amazon, and the Kindle version is so affordable (99 cents), I had to check it out.  All of the recipes are vegetarian, with many that include options to adapt for adding meat, if you desire.  I also found that while many of the recipes feature dairy, they are easy enough to adapt with non-dairy versions – like this Lentil Cream Cheese Tartines one.  I used Kite Hill Plain Almond Milk Cream Cheese and the rest was same as suggested.  The cookbook calls this a breakfast recipe, but we enjoyed for dinner.  Honestly, it’s so good, it’d be good any time of day.  I also halved the recipe, because we tend to use less cream cheese than the serving size.  And, for ease of a weeknight dinner, I used canned lentils – and prepared the cream cheese mixture in the morning.FullSizeRender-3

Lentil Cream Cheese Tartines

makes 4-6 toasts

adapted from Pulse Revolution

INGREDIENTS

4 oz. non-dairy cream cheese (I like Kite Hill plain)

1 tbsp chives, chopped

Lemon zest from 1/2 a lemon

1/4 cup plus 2 tbsp cooked lentils (I used pre-cooked canned lentils)

Your favorite gluten-free bread (we like Canyon Bakehouse Rye and Heritage Whole Grain)

Eggs (1 egg per toast)

DIRECTIONS

In a small food processor, blend cream cheese, lentils, chives, and lemon zest.  Season to taste with sea salt and pepper.  Set aside.  You can make in advance and refrigerate.

In a small nonstick fry pan, heat over medium heat.  Add a little bit of oil (about 1/2 tsp per egg).  Crack the egg in the pan and cook until the whites are cooked and the yolk is just starting to get firm.  Cook longer if you want a more well done egg.

While the egg is cooking, toast your bread.  Spread cream cheese mixture on bread and top with fried egg.  Enjoy immediately.

 

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