Tiffany’s Lentil Bruschetta

• 1 cup Uncooked lentils
• 6 Medium tomatoes, diced
• 8 Fresh basil leaves
• 1½ teaspoons Garlic, minced
• 1½ 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
• 6 oz Farm Farmhouse Cheese (or Feta)
• Pitas, crackers, or veggies for serving

Rinse and drain lentils in colander. Bring pot of water to boil and add lentils. Boil, uncovered, until tender but not mushy, about 20-30 minutes. Drain and cool, then refrigerate until chilled.

Dice tomatoes and add them to a large bowl, keeping as much of the juice as possible. Chop the basil leaves and mince the garlic and add it to the bowl.

Add the salt, pepper, balsamic vinegar, olive oil, oregano and basil. Stir with a spoon. Add the cooled lentils and farmhouse cheese and stir again.

Refrigerate for at least an hour to let the flavors meld together. Serve with crackers, pitas or veggies.

(Servings: 6)

Nutritional Information