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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:
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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).
- 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.
- 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.
Nutrition facts
14 Servings
-
Serving Size
2 pieces
- Amount per serving Calories 135
-
Total Fat
2.5g
- Saturated Fat 0.5g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 200mg
-
Total Carbohydrate
23g
- Dietary Fiber 3g
- Total Sugars 3g
- Added Sugars 0g
- Protein 6g
- Potassium 210mg
- Phosphorous 0mg
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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