Toast the bread

• Slice the French roll about an inch thick.
• Drizzle with olive oil and rub the surface lightly.
• Bake at 175 °C until crunchy but not burned.

Rinse the lentils

• Rinse the lentils quickly under cold water in a colander.
• No soaking needed.

Boil the lentils

• Put the lentils in a saucepan and cover with water.
• Boil on the stovetop until tender.

Chill and season

• Chill the drained lentils in the fridge so they stay soft with a slight snap.
• Season generously with salt, or use furikake, capers or seaweed.

Assemble

• Spread a thin layer of whipped cream cheese on the toast.
• Spoon the seasoned lentils on top.
• Finish with a squeeze of lemon.