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)
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.
- Mix together basil, tomatoes, garlic, 1 Tbsp (15 mL) oil, vinegar, salt, and pepper. Add the prepared lentils.
- Heat a sauté pan and toast the bread in oil until golden, turning once.
- 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