Vegan leek and mushroom crostini

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Servings 4
Recipe Ingredients:
  • 2 leeks (sliced into 1/4 inch disks)
  • 2 cups Pacific Foods Organic Mushroom Broth
  • 1 cup french lentils or green lentils
  • 2 tbsp. coconut oil
  • 5 cups fresh spinach
  • 4 cups mushrooms (sliced)
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. fresh thyme
  • 1 loaf crusty Italian bread
  • Bring Organic Mushroom Broth to boil, add lentils, reduce the heat slightly and let simmer for 20-30 minutes until soft, add more broth as needed.
  • Over medium heat in a frying pan, saute leeks in coconut oil for 10-15 mins stirring frequently to ensure that they do not burn, add more oil if needed. Next add mushrooms, cooked lentils, and balsamic vinegar.
  • Saute for an additional 3 minutes, add spinach and remove from heat. Add fresh thyme.
  • Serve over toast.