LENTIL TOASTS

7 oz lentils, rinsed and picked over (make sure to get any tiny pebbles out...not fun to chew on!)
2 2/3 c. vegetable broth
1 onion, coarsely chopped
1/4 c. extra virgin olive oil
salt and pepper
4 tomatoes, chopped
1 lb spinach, chopped
2 tbsp. balsamic vinegar
8 slices toasted bread
1 clove garlic, peeled

place lentils in a large saucepan with the stock. bring to a boil over medium heat and simmer for 30 minutes, or until tender. drain and set aside.

saute the onion in 2 tbsp of oil in a large saucepan until softened, 5 minutes. season with salt. add the tomatoes and lentils and saute for 3 minutes. add the spinach and cook until the spinach is wilted, 3-4 minutes.

beat the remaining oil and vinegar in a small bowl. season with salt and pepper. rub the toast all over with the garlic.

arrange the toast on serving dishes and spoon lentil and spinach mixture over the top. drizzle with the remaining oil and vinegar and serve.