Toasted Italian bread Grated Fontina cheese In a large sauce pan heat oil and saute chopped veggies until lightly browned, about 7 minutes. Add lentils and broth and bring to a boil. Reduce heat and add basil, salt, pepper and bay leaf. Simmer until lentils are very soft, about 50 minutes. Remove the bay leaf and puree in a food processor until very smooth. Let cool to room temp. Mound on lightly toasted Italian bread and sprinkle with Fontina (if you want a little color, a strip of roasted red pepper looks good). Run under a preheated broiler until cheese is melted and bubbly. The lentil puree keeps well, bring to room temp if refrigerated.