Green Lentil and Comté Crisps with Warm Apricot, Mustard and Chive Dip

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper and brush it with 1/2 tablespoon olive oil.

2. 2

   Place the cooked green lentils in a large bowl and partially mash them with a fork or potato masher; the mixture should be partly creamy and partly chunky for texture.

3. 3

   Add the grated Comté cheese, breadcrumbs, beaten egg, chopped shallot, parsley, thyme, black pepper, and 1/4 teaspoon salt. Mix well until you have a compact mixture. If it feels too loose, let it rest for 5 minutes so the breadcrumbs absorb some moisture.

4. 4

   With lightly oiled hands, shape 16 small discs or flattened mounds. Arrange them on the tray and brush or drizzle the tops with 1 tablespoon olive oil.

5. 5

   Bake for 12 minutes at 220°C / 425°F. Remove the tray, carefully flip the crisps, and bake 10 to 13 minutes more at 220°C / 425°F, until deeply golden around the edges and firm to the touch.

6. 6

   While they bake, make the dip. In a small saucepan combine the apricot preserves, Dijon mustard, apple cider vinegar, water, chives, the remaining 1/4 teaspoon salt, and the remaining 1/2 tablespoon olive oil.

7. 7

   Set the saucepan over low heat and cook the dip for 2 to 3 minutes, stirring, just until warm, glossy, and slightly loosened. Do not let it boil vigorously.

8. 8

   Let the crisps rest for 3 minutes after baking so they can set. Serve hot or warm with the warm apricot, mustard and chive dip on the side.