Lentil Bruschetta
Ingredients
- 2 pints cherry tomatoes cut into small pieces
- 2 cloves garlic finely minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons packed fresh basil
- 1/2 teaspoon sea salt if desired
- 1 cup lentils
- Parmesan cheese to top if desired
- Baguette pita or flatbread to serve
Instructions
- In a bowl combine the tomatoes, garlic, olive oil, vinegar and lentils. Chiffonade the basil by rolling the leaves up and using a very sharp knife, thinly slice. Add to the mixture and stir together. Let the flavors meld for 30-60 minutes before enjoying and add the salt just before serving and stir together.
- To serve, thinly slice bread or cut pita or flatbread into single serving pieces. Grill or toast the bread and rub with a garlic clove cut in half before topping with bruschetta mixture. Top with a pinch of Parmesan if desired and serve immediately.
Notes
Lentils are so easy to cook! Simply pick through to make sure there are no rocks or other objects, rinse the lentils and then cook 1 part lentils in 2 parts water for about 15 minutes or until tender. Cool and store in the fridge. Then to use just drain and rinse and use!
Make this however you like! Of course you can omit the lentils if you'd like, but you can make this as tangy as you like with a little more balsamic vinegar, you can use as much or as little basil as you like and of course, whatever kind of tomatoes you'd like! Romas are wonderful, but whatever fresh tomatoes you have will be great!