Protein Packed Crostini

(Recipe inspired by Sanjeev Kapoor)

Let’s put a deliciously nutritious twist to our dips. We all are so fond of hummus and guacamole, they’re a bit predictable. Let’s try something new.

Are you running out of the ideas for healthy evening snacking, or before after workout snack? Here is a wonderful topping made out of lentils that are available in every kitchen pantry.
Here comes protein loaded crostini.

So how bruschetta is different from crostini – bruschetta is toasted bread rubbed with garlic and topped with olive oil, tomatoes, and basil, while Crostini is smaller slices of toasted bread with various toppings. Let’s make a topping for our CRO…….STINI.

Ingredients:

• Split skinless green gram (Yellow lentils dal) soaked 1/2 cup
• Split Bengal gram (Yellow Chana dal) soaked 1/4 cup
• Bread of your choice (I used Ezekiel bread)
• Salt to taste
• Black peppercorns crushed 1/4 teaspoon
• Spring onion with greens 2 cups packed
• Garlic cloves 3-5
• Extra virgin olive oil 2 tbsps.
• Salt to taste
• Fresh lemon juice squeezed – 1-2 tables spoons(as per taste)
• Fresh basil leaves and  few thin strips of colored bell peppers (Garnishing)

Method

1. Soak the lentils for 2-3 hours. Drain and put green gram and Bengal gram in a thick bottom pan, add 1 cup water, salt and crushed black peppercorns and cook. Remove the scum as it rises to the top. Keep cooking until lentils turn tender.
2. Take the bread of your choice. I used Ezekiel bread. Cut the bread slices into 4 small slices. Toast the bread slices until they turn crisp.
3. Roughly cut spring onions with the greens and put half the quantity into a blender and blend.
4. Put half of the spring onions in a bowl. Crush few garlic cloves and add to the bowl.
5. When the grams are just done strain them and let them cool. Put the lentils in a blender where half of the spring onions are blended. Now add little water and pulse.
6. Add this lentils mixture in to the spring onion and garlic mixture in the bowl. Add salt, lemon juice and 1 table spoons extra virgin olive oil and mix well.
7. Arrange the bread toasts on a serving plate, top with the lentil mixture, garnish with red capsicum strips, basil leaves and serve.