This lentil & bruschetta dip is such a versatile recipe! It is delicious eaten on its own as a salad or on top of a bed of greens...But my favorite way to eat it is with Triscuits or piled on top of a sliced baguette. YUM. This dip is fresh, filling and simply but wonderfully flavored. It couldn't be easier to throw together and once the lentils are cooked - is ready in minutes! This is a great dish to bring to a potluck as a shareable dish, or to lay out as part of an appetizer spread at a dinner party. I love that it is something different than what you would normally see, and you'll be pleasantly surprised with how addicting it is! Can't wait to see you all make this for your summertime get togethers!
Ingredients:
1 C dry green or red lentils
3-4 medium roma tomatoes, diced
½ C fresh basil, cut into ribbons (aka chiffonade)
2 cloves garlic, finely minced
3½ tbsp red wine vinegar
2 tbsp olive oil
½ C crumbled feta cheese
½ tsp salt, plus more to taste
¼ tsp fresh ground pepper, plus more to taste
Crackers or a baguette for dipping (optional)
Additional Supplies:
Colander
Directions:
Follow directions on the packaging to cook the lentils until tender. Using a colander, drain and rinse the lentils with cold water until cooled and place in a large mixing bowl.
Add all remaining ingredients (except for the crackers or baguette) to the bowl an mix until evenly combined. Serve on its own as as a salad, on top of a bed of greens, or as a dip with a baguette, crackers or chips.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3-4 servings
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