Lentil Bruschetta Dip
An easy recipe perfect for busy summer dinners.
Servings: 8
Calories: 148kcal
Ingredients
- 1 cup lentils
- 4 whole roma tomatoes (diced)
- 2 tsp garlic (minced)
- 3 tbsp olive oil
- ¼ cup parmesan cheese
- ⅓ cup basil (thinly sliced)
- 2 tbsp balsamic vinegar
Instructions
- Cook lentils according to package and then cool.
- Mix tomatoes, garlic, olive oil, parmesan cheese, basil, and vinegar.
- Mix lentils into tomato mixture. Serve immediately or refrigerate.
Notes
To cook the lentils in the instant pot, I use 1 cup lentils with 1.5 cups water. Cook for 5 minutes and then quick release (sometimes I also forget I made them and leave them on keep warm for hours). I usually make them in the morning and then put them in the fridge to cool during the day.
If you don't have fresh ingredients, you can sub in canned tomatoes in place of diced tomatoes.
Nutrition
Calories: 148kcal | Carbohydrates: 15g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 53mg | Potassium: 244mg | Fiber: 7g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg