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Lentils.org

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Lentil Bruschetta Baguette Crisps

Prep Time: 15 Minutes

Total Time: 25 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    For the Baguette Crisps:

    1 baguette, sliced into 20 thin rounds

    3 Tbsp (45 mL) olive oil

    1 small garlic clove, cut in half

    For the Lentil Bruschetta Topping:

    1 cup (250 mL) cooked whole red lentils

    1 ½ cups (375 mL) cherry tomatoes, quartered

    ¼ cup (60 mL) red onion, finely minced

    2 Tbsp (30 mL) fresh basil, chopped (plus more for garnish)

    1 Tbsp (15 mL) fresh parsley, chopped

    1 Tbsp (15 mL) balsamic vinegar

    2 Tbsp (30 mL) olive oil

    1 Tbsp (15 mL) garlic, minced

    ½ tsp (2 mL) kosher salt

    ¼ tsp (1 mL) black pepper

    ¼ tsp (1 mL) red pepper flakes

Directions

  1. Preheat oven to 375°F (190°C).
  2. Arrange baguette slices on a baking sheet and brush lightly with oil on both sides. Toast for 7-10 minutes, flipping halfway through, until golden brown and crisp.
  3. Remove from oven and while still warm, rub each toast with the cut side of a garlic clove for extra flavor. Set aside to cool.
  4. In a bowl, combine lentils, tomatoes, onion, basil, parsley, balsamic vinegar, oil, garlic, salt, pepper, and red pepper flakes.
  5. Toss well and let sit for at least 5-10 minutes to allow flavors to combine.
  6. Spoon a small amount of the bruschetta mixture onto each baguette crisp.
  7. Garnish with extra fresh basil and a drizzle of olive oil if desired. Serve immediately and enjoy.

Nutritional Information

  • Serving Size: 2 topped crisps
  • Per serving:
  • Calories 190
  • Total Fat 8 g
  • Saturated Fat 1.5 g
  • Cholesterol 0 mg
  • Carbohydrates 24 g
  • Dietary Fibre 2 g
  • Sugar 1 g
  • Protein 5 g
  • Sodium 300 mg
  • Potassium 150 mg
  • Folate 20 mcg

Tags

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