This Fresh Bruschetta and Lentil Dip is the kind of recipe that makes you hover by the snack table, “just one more bite”-ing yourself into oblivion. It’s bright, fresh, a little salty, a little tangy, and completely addictive. Originally published April 16, 2014.
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Guys. I went running this morning, and I DID NOT STOP ONCE.
Okay. So maybe it was a measly mile-and-a-half jaunt around my neighborhood. Baby steps, people.
If you are one of those running nuts (yes, you are a nut), then shut up that inner monologue you’ve got going on right now. (“That’s a warm-up for me, before the real work begins.” “A mile-and-a-half? I could do that backwards in under 4 minutes.”) Shut it, I say! That’s MY thunder you’re stealing! Give it back!!
(I’m lookin’ at you, Nathan. My brother ran a freaking Ironman a few years ago. 140.6 miles. Why do my family members have to be ridiculously awesome? I’m so cool when I’m not around them.)
Running in the morning, no matter how far I don’t go, does wonders for the rest of my day. I feel energized and productive before I’ve even done anything. And if I do get in a slump, I can just be like, wait a second, I ran this morning, I’m not some lame-o stay-at-home mom youtubing yet another Happy video tribute while stuffing my face with dip. Ima go do stuff.
You’ll love this lentil bruschetta dip
At least it was a healthy dip. Lookie! Lentils! Tomatoes! Basil! This dip is sooooo good, you guys. I told you I’ve been on a lentil kick lately, I wasn’t lying. My friend served the original version of this dip at our book club a while back, and I fell in love. It’s from Trader Joe’s: just a package of their steamed lentils, a tub of pre-made bruschetta topping, and a tub of feta. Thaaaaaat’s it.
I created my own homemade version. I like the original, but this recipe has balsamic vinegar in it, so yeah, win. I think it’s a lot more flavorful. Their pre-made bruschetta is really good, but you just can’t beat fresh basil sometimes. I tried this 2 ways: once cooking the lentils myself, and the next time I used the pre-packaged steamed lentils:
Featured Comment
“This dip is DELICIOUS!! It was a huge hit and something that I’ll have on hand all the time. Thank you for sharing this healthy and delicious recipe!” – Sarah
Key ingredients
- Lentils! If you live near Trader Joe’s, save yourself a step and get the premade ones. If not, just make your own. No big deal. It will be prettier if you use the steamed lentils because they stay firmer, but it doesn’t make that huge of a difference.
- You can serve this with any kind of cracker. Pitas would be good. I’ve even seen people do sliced cucumber, which would make it super low-carb.
- I like the salty tanginess of feta cheese, but you could also swap in milder goat cheese crumbles, or even haloumi.
How to make lentil bruschetta dip
If you’re cooking your own lentils, start by rinsing and draining them in a colander. Bring a large pot of unsalted water to a boil, then add the lentils. Cook, covered, for about 20–30 minutes, until they’re tender, but not mushy. Drain well, let them cool, then refrigerate until fully chilled.
While the lentils are cooling, dice your tomatoes and add them to a large bowl. Chop the fresh basil and mince the garlic, then add both to the bowl with the tomatoes.
Here’s how I chop tomatoes tiny-like.
Next, add the salt, pepper, balsamic vinegar, olive oil, lemon juice, and oregano. Give everything a good stir so the flavors start to come together.
Once your lentils are chilled (or if you’re using pre-cooked lentils), add them to the bowl along with the feta. Stir again until everything is well combined.
Cover and refrigerate the dip for at least an hour.
Serve with crackers, pita, toasted baguette slices, or fresh cucumber rounds for scooping.
How to store leftover dip
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. The flavors actually get even better as it sits, so don’t be surprised if it tastes more delicious the next day. Give it a quick stir before serving, and if it looks a little dry, drizzle in a bit of olive oil to freshen it up.
Can I freeze this dip?
This one’s not a great candidate for freezing. The fresh tomatoes and basil lose their texture, and the feta can become grainy once thawed. If you really want to get ahead, you can freeze just the cooked lentils, then thaw and assemble the dip fresh when you’re ready to serve.
More dip recipes
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Extra Cheesy Spinach Artichoke Dip (Hot or Cold!)
Appetizers, Dips & Snacks
Mexican Street Corn Dip Recipe
Appetizers, Dips & Snacks
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Meat & Seafood Recipes
Cheesy Buffalo Chicken Dip
Fresh Bruschetta and Lentil Dip
Ingredients
- 8 oz uncooked lentils, OR a 1 lb package steamed lentils
- 5 roma tomatoes, diced
- 8-10 basil leaves, fresh, chopped
- 1 & 1/2 teaspoons garlic, minced
- 1 & 1/2 teaspoons salt
- pepper, to taste
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups crumbled feta
- crackers or veggies for dipping
Instructions
- If you are cooking your own lentils, rinse and drain them in a colander. Bring a large pot of unsalted water to a boil and add the lentils. Boil, covered, until tender but not mushy, about 20-30 minutes. Drain and cool, then refrigerate until chilled.
- Dice the tomatoes and add them to a large bowl, keeping as much of the juice as you can. Chop the basil leaves and mince the garlic and add it to the bowl.
- Add the salt, pepper, balsamic vinegar, olive oil, lemon juice, oregano, and basil. Stir with a wooden spoon. Add the cooled (or pre-packaged) lentils and feta and stir again.
- Refrigerate for at least an hour to let the flavors meld.
- Serve with crackers, pitas, on toasted baguettes, or with sliced cucumbers.
Notes
I eat this stuff with a spoon, so you can totally make this a side dish if you want. Source: The Food Charlatan (inspired by Trader Joe’s)
We do not care for Feta…any suggestions for another cheese?
Hi there! Chopped halloumi would be a tasty substitute, or you could try something stronger like bleu cheese if you enjoy it. If you’d rather go with something mild I’d try subbing cottage cheese. We’d love to hear how it turns out! Enjoy :-)
This is downright delicious! I swapped the tomatoes for a bell pepper, and I added some artichoke hearts. I could eat the whole bowl in a sitting!
This dip is DELICIOUS!! I doubled the amount of garlic (just because that’s what we like), but otherwise I followed it exactly. It was a huge hit and something that I’ll have on hand all the time. Thank you for sharing this healthy and delicious recipe!
Doubling the garlic is always a great idea in my book too. I’m so glad you like it! It’s so nice having a healthy dip like this one! Thanks for reviewing :)
I have made a version of this dip several times, after a good friend shared her sister’s recipe. It always gets rave reviews. And to contain the wholesome goodness when taking some, I use whole wheat scoops. They add a nice crunch, and hold about a Tbsp of the mixture. Yummy!
Whole wheat scoops! That sounds like the perfect delivery method for this dip. I will have to try it out next time! I’m so glad you enjoy the dip Carol, thanks so much for leaving a comment! I love hearing from you!
Can’t wait to make this! Can I use dried red lentils? I have the kind that come in a red bag from TJs. Thanks!!
Hey Mary! Yes you can certainly use red lentils but you have to cook them first! Just boil or steam them however you like until they are tender. Then follow the recipe as usual. I hope you like it!
Karen, this lentil dip look fabulous! I’m not a lentil eater, but I have them on the grocery list and I’m going to give them a try! Can’t wait to make this recipe soon!
I’m really feeling this lentil dip.. I’d dip and keep on dipping girl!
Girl, I WISH I could run a mile and a half without stopping! I’m actually training for a 5K right now, so I’ll get there. But running definitely isn’t in my DNA, so it’s a struggle.
I am crushing on this dip so, so hard. Definitely the best recipe I’ve seen in a long time. I have a feeling I’d end up just eating it with a spoon! Pinning and making it soon!
Hmmmm, this looks so delicious!! I love lentil-salads so this sounds like a very good dipping option! :) Perfect for summer…
Hi Karen! First time visiting your beautiful blog. Love it! Thank you for sharing this delicious dip too! I’m right there with you in terms of running…it’s all about the baby steps!
Hi Monet, thanks for stopping to comment! Baby steps are definitely the way to go! :)
I say, YOU are cool. And this looks absolutely amazing!