Lentil Bruschetta

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!

Prep Time10

Toasting time5

Course: Appetizer, Snack

Cuisine: Italian, Mediterranean

Keyword: Lentil bruschetta

Servings:

Calories: 132kcal

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!

Notes

Note: The nutritional values are only estimates for 1 serving (assuming you use small slices of ciabatta bread). They are provided by an online nutrition calculator and should not be considered a substitute for a nutritionist’s advice.

Nutrition