This last week I took this Lentil Bruschetta to a few parties- each time nervous that people would look at it and run away (let’s face it these lentils are not the most beautiful creatures on Earth…) but instead I received the opposite reaction! Every one LOVED it. I received so many comments and even texts asking for the recipe afterwards. SO so happy this was a major hit. I have every confidence that when you make this you will love it and everyone you share it with will love it too!!!
It’s made up of fresh ingredients and lentils. You cannot go wrong with FRESH ingredients. Loads of tomatoes, basil, garlic, feta and lentils marinated in all these ingredients makes your mouth wanna explode.
First, I buy the pre-steamed lentils from Trader Joes, if you don’t have a TJ’s near you you can always make your own before hand, you’ll need about 1 lb after they have been steamed. Separate these babies and prepare the bruschetta.
Rough chop about 4-5 cups of your best tomatoes, basil leaves, olive oil and spices. Place them in a food processor or blendtec and pulse. You want it to be like a chunky salsa.
Chop your avocado, and mix all ingredients together. Serve over warm toasted bread, a nice crunchy baguette, your favorite fancy crackers or eat it by the spoonful. This bruschetta is very filling, lean and healthy I often eat just it for lunch with whole grain crackers and walk away feeling so satisfied. Store it in an air tight container for up to a week!
- 1 lb steamed lentils
- 1 TBS Olive Oil
- 4-5 cups diced tomatoes *
- 10-15 basil leaves
- 2 garlic cloves
- 1 tsp salt
- a few grinds of fresh pepper
- 1/2 tsp oregano leaves
- 1/2 cup feta
- 1 avocado diced
- 1-2 green onions chopped optional
Rough chop tomatoes, garlic, basil, green onions, salt and pepper. Place in food processor or blender and pulse until its at a very chunky salsa consistency.
Mix with lentils.
Add Avocado and feta stir gently till combined.
Allow bruschetta to set and flavors merry at least one hour before serving. A few hours would be best.