Ingredients
- 250ml cream
- 1 tin of lentils (390g), drained
- 1 tsp balsamic vinegar
- A sprig of thyme
- 100g sliced salami, shredded
- Salt and black pepper
- 4 thick slices of country loaf
- 1 clove of garlic, peeled and cut in half
- A drizzle of olive oil
1 Put the cream into a pot and slowly reduce by one third, taking care that it doesn't boil over.
2 Add the lentils, balsamic, thyme and salami to the cream. Season and keep warm.
3 Toast the bread and rub thoroughly with the garlic. Put on warm plates then drizzle over the olive oil.
4 Spoon the lentil mixture on top and serve.
