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)
1) any recipe inspired by TJs is a superb recipe. YAY.
2) how did you know I have a giant tub of feta in my fridge just waiting for this?? Nomm.
3) you just inspired me to waste about 9083745982 minutes watching Happy videos. UGHHHH. So addicting. That one girl in the vest is an AWESOME dancer!!
I ran out to the mailbox without stopping the other day and I was feeling pretty proud of myself until you started in with your MILE AND A HALF run. Holy crap, that’s far- yet not so far as to make me doubt your sanity. Your brother, on the other hand, well- let’s just say I have some suspicions.
This dip looks awesome. I’ve got thirty tiny heirloom tomato plants that are about an inch high. This summer I will probably eat this dip every single day. EVERY SINGLE DAY.
(I don’t know why I’m talking in all caps like this. Probably a side effect of all the running to the mailbox I did earlier in the week.)
Yum, this looks filling and delicious! And that mile and a half jaunt is a mile and half more than I have ran in the last … oh … years!
Two thumbs up on the run! I really need to get back into running, now that the weather has warmed up. Like you said, it really does do wonders for the rest of your day. ;) I could totally see myself going for a run and then coming back to stuff my face with this gorgeous dip! Obviously I’m loving all the feta and the fact that you put bruschetta in a dip! So. Dang. Amazing. Seriously, I don’t even think I would need any chips for this dip. Just put in a bowl and give me an extra-large spoon, please. ;) pinned!
My idea of “running” consists of jogging while my dog outruns me, leaving me winded after a half a block.
Must have this dip! I feel like it would be ok to eat a whole batch myself since there’s lentils in it… What do you think???
But does your brother cook awesome food and take gorgeous photos of it? ;) I’m with you on running a mile and a half. Maybe. If I’m lucky. And I haven’t run since before I had Wendy, so I doubt I could make it that far currently!
This looks absolutely delish! We love Greek inspired dishes in our household. Will have to try. Thanks for sharing :)
Oh my gosh … must have this dip! I am on a HUGE lentil kick right now and you combined then with some of my favorites (bruschetta .. feta .. yes yes!). And that’s awesome on running – I’m the same way. I’m trying to get back into running and am very proud of myself for running 20 minutes without stopping to walk : ) So go on girl!
Whatever, you’re cool even around your family members. Who else is going to respect you for growing out of the whiny voice you had for fifteen years?
hahaha
I think the most I’ve ever ran is like 5 miles and it only happened one time, lol! A mile and a half is awesome-so go you! I love lentils! This looks Awwesome!
I actually really love bruschetta. I love the twist on the classic and the flavours you brought here!
Dips and bruschetta are my 2 favorite things to serve as appetizers because they are quick, easy, and usually can be made the day before. I’m totally loving this fresh idea! Can’t wait to try it when I host the next dinner party. :)
Hi Karen, good for you running a mile and a half Yea! also your lentil dip looks amazing, love the combination.
When I read you ran a mile and a half I was thinking “Go Karen!” Um, I would be shocked if I could run a mile without stopping. I HATE running. I’m an elilptical girl. Can’t believe your brother did an Ironman! Gah!
This dip looks SO good! After your lentil tacos you inspired me to start using lentils more. And what better way than dip?
And thanks for linking to my cheddar curry dip friend!
I love to merge cultures. I like this spin of middle eastern and Italian. Fun!