Savory Lentil & Radish Breakfast Tartines with Dijon Cream

Instructions

1. 1

   Rinse the Puy lentils thoroughly under cold water.

2. 2

   In a medium saucepan, combine the rinsed lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and discard the bay leaf.

   ~30 min
3. 3

   While the lentils are cooking, thinly slice the radishes. Finely chop the fresh parsley.

   ~5 min
4. 4

   In a small bowl, whisk together the Greek yogurt, Dijon mustard, and lemon juice until smooth. Season with salt and pepper to taste.

   ~3 min
5. 5

   Toast the sourdough bread slices until golden brown.

   ~2 min
6. 6

   To assemble, spread a generous spoonful of the Dijon cream onto each toasted sourdough slice. Top with the cooked lentils, followed by the sliced radishes. Drizzle with a little olive oil and sprinkle with fresh parsley.

   ~5 min