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Fresh Bruschetta and Lentil Dip

Serves Serves 8-10     adjust servings


  • 8 oz uncooked lentils, OR a 1 lb package steamed lentils
  • 5 or 6 roma tomatoes, diced
  • 8-10 fresh basil leaves, chopped
  • 1 1/2 teaspoons garlic, minced
  • 1 1/2 teaspoons salt
  • (plenty of) 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


  1. 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.
  2. 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.
  3. 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.
  4. Refrigerate for at least an hour to let the flavors meld.
  5. Serve with crackers, pitas, on toasted baguettes, or with sliced cucumbers.