Crostini With Lentil And Green Olive Salad

Ingredients

• 1/2 pound lentils, preferably from Abruzzi, rinsed and picked over
• 1 small onion
• 1 garlic clove
• 1 bay leaf
• 1/2 dried red chile
• 1/2 pound green olives, pitted and coarsely chopped
• 1 large celery rib, thinly sliced
• 1 large shallot, minced
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 1/2 tablespoons red wine vinegar
• Salt and freshly ground pepper
• 24 small thin slices crusty country bread
• 1 small fresh red chile, very thinly sliced lengthwise

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