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Lentil Bruschetta
10 min prep time
20 min cook time
14servings
Photo by
Peter Papoulakos
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.
10 min prep time
20 min cook time
14servings
2 pieces
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Step-By-Step Instructions:
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Preheat oven to 350 degrees F.
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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.
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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.
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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).
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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.
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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 Tbsp 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
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Serving Size
2 pieces
- Amount per serving Calories 120
- % Daily value*
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Total Fat
3g
4%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 210mg 9%
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Total Carbohydrate
20g
7%
- Dietary Fiber 3g 11%
- Total Sugars 2g
- Added Sugars 1g 2%
- Protein 5g
- Potassium 140mg 3%
Ingredients
brown lentils (dry)
1/2 cup
hot water
2 cup
tomato(es) (seeded and diced)
2 med
red bell pepper (seeded and diced)
1 med
red onion (diced)
1/2 cup
English cucumber ((seedless or hothouse), diced)
1/2 med
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 whole
nonstick cooking spray
1 spray, 0.25g
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