2 tb Good olive oil
1 md Onion, chopped
2    Ribs celery, chopped
1 sm Carrot, grated
1    Clove garlic, minced
1/2    Red bell pepper, chopped
1 1/2 c  Lentils
3 1/2 c  Chicken broth
1/4 ts Crumbled basil
1 ts Salt
1/2 ts Black pepper
1 sm Bay leaf
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.