Lentil Avocado Bruschetta

1 cup (250 mL)             Green lentils
¼ cup (60 mL)              Finely chopped fresh basil
1 cup (250 mL)             Chopped fresh tomatoes, or halves cherry tomatoes
2 Garlic cloves, minced
1 Tbsp + 2 tsp (17mL)  Olive oil
1 Tbsp (15 mL)            Vinegar (white balsamic or apple or sherry vinegar)
Pinch                           Salt
¼ tsp (1 mL)                 Pepper
12 Slices of crusty bread
Half of a ripe avocado, finely chopped

Add lentils to a 4.5 L pot and add 3 cups (750 mL) water. Bring to a boil, cover tightly, reduce heat and simmer for 15-20 minutes, until lentils are tender. Drain any excess liquid.

  1. Mix together basil, tomatoes, garlic, 1 Tbsp (15 mL) oil, vinegar, salt, and pepper. Add the prepared lentils.
  2. Heat a sauté pan and toast the bread in oil until golden, turning once.
  3. Spread the lentil mixture onto the bread slices and top with pieces of avocado. Garnish with extra basil.

Makes 6 servings
Per serving: 240 calories, fat 7 g (of which 1 g is saturated), sodium 250 mg, carbohydrate 36 g, fibre 6 g, protein 10 g, potassium 418 mg, folate 19 mcg
Low in saturated fat, very high source of fibre.

Recipe source: www.lentils.org

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