Lentil Bruschetta
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So simple and easy to make, this scrumptious lentil bruschetta with tangy feta and onion makes a vegetarian appetizer or light lunch perfect for summer.
Quick, budget-friendly, and lots of fresh flavor!
June marks the official start of summer, and with rising temperatures and sunnier days, my focus in the kitchen is on fresh, flavorful ingredients, minimal prep, and no fuss.
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Today, I’m bringing you a truly delicious bruschetta with lentils that is ready in no time and absolutely perfect for entertaining or for enjoying a simple, light lunch that requires no cooking.
The recipe uses a convenient can of protein-packed green lentils, combined with feta cheese, onion, herbs, extra-virgin olive oil, lemon juice, and seasonings. Next, this amazing, flavorful concoction is paired with toasted, crunchy bread for an irresistible textural contrast. And it’s so GOOD!
Trust me, everyone in my household loves this lentil bruschetta, and I’m sure it will be one of your go-to appetizers for the upcoming summer. And here is a quick and simple recipe for you!
List of the ingredients
- Green lentils
- Onion
- Feta cheese
- Rustic bread
- Extra virgin olive oil
- Parsley
- Seasoning
- Lemon juice
How to make lentil bruschetta
(Note: this is a quick description; the full recipe is at the bottom of the page.)
- Place the lentils in a bowl and smash half of them with the back of a spoon.
- Add the lentils, feta, onion, parsley, olive oil, lemon juice, and seasoning.
- Toss until well combined.
- Slice and toast the bread until golden and crunchy.
Clever tip! Smashing part of the lentils helps hold the topping in place and keeps the lentils from rolling everywhere when you take a bite.
- Assemble the lentil bruschetta just before serving.
- Optional: If you are a garlic lover, add a touch of garlic flavor by gently rubbing a garlic clove over each slice of bread. This is a popular Italian way to make bruschetta.
Recipe notes
Ingredients & substitutions
Green lentils: My preference is for green lentils, soft and easy to smash with a spoon or a fork. Brown lentils can work too if you wish, while red lentils are not recommended as they get too mushy.
Bread: I love using artisanal crusty bread like sourdough or ciabatta for traditional bruschetta because of their great texture, flavor, and rustic crust. French baguette slices work better for crostini, but they’re fine if you can’t find rustic bread. You can also use gluten-free bread if you prefer.
Onion: I go for red onion, but white onion or even chopped green onions are absolutely fine.
Feta: I prefer to ditch crumbled feta, which usually contains anti-caking agents; I always buy a block of feta that is creamier and more flavorful, and I use the leftovers for my spinach feta pasta or frittata.
Extra-virgin olive oil: It’s the best for flavor, especially for bruschetta.
Lemon juice & herbs: The lemon is brilliant for adding acidity and brightening the flavors, while the herbs are fresh and aromatic. I love adding chopped parsley, but chives and basil work very well too if you wish to substitute.
Garlic: The recipe works beautifully with or without garlic, hence I leave it optional if you’re not a garlic fan.
Seasoning: Make sure to adjust the salt and the pepper to your taste before serving.
How to pronounce Bruschetta? The “ch” is pronounced as a “k” sound, and in Italian we say “brusketta” or “brew-sket-tah”. : )
Storage tips
I recommend assembling lentil bruschetta just before serving so it’s fresh, and the bread is still crispy, not soggy. But you are welcome to store any leftover lentil mixture in an airtight container in the refrigerator for up to 2-3 days.
Love bruschetta & crostini?
If you are planning summer gatherings, have a look at my collection of Italian appetizers, which are great to entertain a crowd. Below are a few of my go-to appetizers that are quick, yummy, and feature crispy bread:
And for more green lentil recipes, make sure to check out this roundup!
Lastly, if you make this scrumptious lentil bruschetta or have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
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Lentil Bruschetta
Ingredients
Lentil bruschetta dip
- 1 ½ cup (1 can) cooked green lentils, drained
- ¼ cup crumbled feta
- 3 tablespooon chopped parsley
- 2 tablespoon chopped onion
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- ½ tablespoon lemon juice
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon pepper, or to taste
Bread
- 6 slices of bread (ciabatta or artisanal bread)
Instructions
- Lentil dip: Place the lentils in a salad bowl and, using the back of a spoon or a fork, smash half of them. Add the remaining ingredients to make the lentil dip, mix well, then taste and adjust the seasoning to your liking.
- Bread: Preheat your oven to 200°C (400°F), place the sliced bread on a baking tray, and toast it until golden and slightly crispy, about 5 minutes (keep a close eye on it to prevent burning or over-toasting). Alternatively, you can toast the bread using a toaster or a skillet on the stove.
- Assembling: Top each slice of toasted bread with a generous spoonful of lentil dip, and, if you like garlic, rub each slice with a garlic clove just before adding the lentils. Serve at room temperature, and enjoy!
