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Garlic Lentil Bruschetta - Dietetic Directions - Dietitian and Nutritionist in Kitchener/Waterloo
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Garlic Lentil Bruschetta

Garlic Lentil Bruschetta

Garlic Lentil Bruschetta

It’s almost Easter and many are looking for healthy entertaining eats. Well, look no further. Today, I’ll be sharing my Garlic Lentil Bruschetta! This crowd-pleaser recipe is full of flavour, visual appeal and with filling fibre to boot! You can also make it ahead for quick assembly when your guests arrive. 

I chose this appetizer because bruschetta was always a staple in my Italian-Canadian household. I even posted the D’Ambrosio family homemade bruschetta recipe in 2014. However, as a dietitian and foodie, I love adding new ingredients. To this traditional bruschetta recipe, I added lentils. They bump up the fibre and protein to keep your guests feeling full for longer. 

Lentils are the little edible seeds grown in a pod and part of the legume family. With 9 grams of protein and 8 grams of fibre in ½ cup serving, lentils are a nutrition powerhouse! They give an impressive boost to appetizer satisfaction. Also, heart-healthy lentils lower cholesterol as well as blood pressure, and stabilize blood sugars. 

Lastly, do not shy away from making this Garlic Lentil Bruschetta as an entrée! It is packed with veggies, protein and fibre to keep you satisfied. Leftover bruschetta mix can also be used as a topper for fish or chicken, in wraps, salads or flatbreads. This week I used the leftover lentil bruschetta mix to make my Garlicky Breakfast Lentils with a fried egg. 


Serves: 4-5

Prep time: 10 minutes


Ingredients:

1 pint fresh cherry tomatoes, diced

2 tbsp olive oil

2-3 cloves of garlic, minced

¼ cup canned lentils, rinsed and drained 

½ tsp basil, dried

¼ tsp oregano, dried

½ cup fresh Italian parsley, chopped

Sprinkle with Kosher salt and freshly ground pepper

Baguette chopped into ½ inch thick pieces or rounds.  

Directions for Garlic Lentil Bruschetta:

  1. Place chopped cherry tomatoes in a medium-sized glass bowl.  
  2. Drizzle olive oil and add dried herbs and garlic to tomatoes. Stir ingredients and add lentils and fresh chopped parsley. 
  3. Season tomato mix with Kosher salt and fresh cracked pepper. Taste to ensure seasoning is to your liking and adjust as needed.
  4. Slice Italian bread or baguette, about ½ inch thick. Lightly toast in oven.
  5. Top toast with the lentil bruschetta mix. 

Optional: Sprinkle bruschetta with grated parmesan or mozzarella cheese & place under broiler to melt cheese.