1. 2 cups vegetarian broth
  2. 1 small onion, peeled and cut in half
  3. 1 bay leaf
  4. 1 sprig fresh thyme
  5. 1/3 cup lentils (black, red, or green)
  6. 2 Tbs extra-virgin olive oil
  7. Sea salt
  8. 6 Tbs extra-firm tofu, at room temperature
  9. 1/4 cup non-dairy cream cheese, at room temperature
  10. 12 thin asparagus spears, steamed, cut in 2-inch lengths, and sliced in half lengthwise (so they will be flat on the canapés)
  11. 24 slices whole-wheat, pumpernickel, or rye party breads


  1. Please broth, 1 cup water, onion, bay leaf, and thyme in a medium saucepan. Add lentils, and bring to a simmer over high heat. Reduce heat to medium-low, partially cover, and simmer until lentils are tender, about 25-30 minutes. Drain lentils, discarding onion, bay leaf, and thyme. Transfer lentils to small bowl, and gently toss with olive oil.
  2. Add salt to taste.
  3. Using a hand mixer, cream the nondairy cream cheese and tofu until smooth.
  4. Heat oven to 300F. Arrange bread slices on baking sheets and toast lightly on both sides. Transfer to cool on wire rack. Trim crust from each slice with a serrated knife.
  5. Spread each bread slice with non-dairy cream cheese. Place the edge of a blade of a large kitchen knife diagonally across half of the canapés. Spread one teaspoon of reserved lentils over half of the exposed cream cheese, using the straight edge of the knife as a barrier from spieling lentils over entire canapé. Place one slice of asparagus diagonally along edge of lentils. Repeat with remaining canapés, serve on salt tray. Asparagus may be substituted with a julienne sliced roasted peppers (packed in olive oil).

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