Warm Castelluccio lentils on toast with favas, mint and chèvre from Getaway: Food and Drink to Transport You (page 56) by Renee Erickson

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Notes about this recipe

  • Lsblackburn1 on November 02, 2025

    Nice dinner party app! I made a few substitutions, but they all worked. French green lentils, Kalamata olives and edamames. Easy to prep ahead and then do the toasted bread when guests arrived.

  • bernalgirl on June 29, 2023

    Preparing the lentils and favas the day before resulted in an easy and delicious appetizer. The mint and olives play beautifully with the lentils. I used Rancho Gordo green lentils simmered with onion, garlic, a bay leaf, and a pinch of chile. I also smashed the fava mixture so it would stay more easily on the crostini. The fava mixture alone is wonderful and the goats cheese is the master stroke.

  • SheilaS on June 01, 2023

    I used Rancho Gordo Puglia lentils instead of the Castelluccio lentils and kalamata olives instead of the Taggiasca olives but I thought this was still quite delicious with nice flavor/texture contrasts. Not sure why the recipe calls this "warm" because we are instructed to cool everything, including the grilled bread, down to room temp before assembling.

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