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Lentil Bruschetta

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How to Make Lentil Bruschetta

To reduce the carbohydrates in this recipe, serve the bruschetta in Belgian endive leaves instead of baguette. This will also make the recipe gluten-free.


30 min prep time


14servings


2 pieces

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Step-By-Step Instructions:

  1. Preheat oven to 350 degrees.
  2. In a medium sauce pan, combine lentils and hot water. Bring to a boil over high heat, then reduce to a simmer, uncovered, for 20 minutes.
  3. While the lentils are cooking, combine tomatoes, red bell pepper, red onion, cucumber, garlic, cilantro, red wine vinegar, olive oil, crushed red pepper flakes, feta cheese and ground black pepper. Stir to incorporate and set aside.
  4. Arrange sliced baguette pieces on a large baking sheet. Spray the tops of the bread slices lightly with cooking spray. Bake on the top rack of the oven for 10 minutes. Set aside to cool. (See note in step 6).
  5. When the lentils are done cooking, drain and rinse them under cold water. Shake the colander to get rid of all of the water on the lentils, then add them to the bruschetta mixture and stir to incorporate.
  6. To serve, either add the bruschetta mixture to a serving bowl and arrange the toasted baguette around the bowl for self-serve bruschetta, or top each toasted baguette slice with 2 heaping Tbsps. of bruschetta mixture. Note: If you plan to serve the bruschetta on the baguette, you may want to toast the bread a little longer to avoid sogginess.
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Nutrition facts

14 Servings



  • Serving Size

    2 pieces


  • Amount per serving



    Calories





    135

  • % Daily value*

  • Total Fat
    2.5g

    3%

    • Saturated Fat
      0.5g

      3%

  • Cholesterol
    0mg

    0%

  • Sodium
    200mg

    9%

  • Total Carbohydrate
    23g

    8%

    • Dietary Fiber
      3g

      11%
    • Total Sugars
      3g

  • Protein
    6g

  • Potassium
    210mg
    4%

Ingredients

brown lentils (dry)
1/2 cup

hot water
2 cup

medium tomatoes (seeded and diced)
2

medium red bell pepper (seeded and diced)
1

red onion (diced)
1/2 cup

English cucumber ((seedless or hothouse), diced)
1/2

garlic (minced)
1 clove

fresh cilantro (chopped)
1 tbsp

red wine vinegar
2 tbsp

olive oil
1 tbsp

crushed red pepper flakes
1/4 tsp

feta cheese (reduced fat, crumbled)
1/4 cup

black pepper
1/2 tsp

multigrain baguette (sliced into 28 slices, about 1/4 inch thick)
1 lbs

nonstick cooking spray
1

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