Lentil Avocado Bruschetta – Lentils.org

Lentil Avocado Bruschetta

  By DietitianDeveloped      

January 31, 2018

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  • Prep: 10 Minutes
  • Cook: 10 Minutes

  • 10 Minutes

    10 Minutes

    20 Minutes

  • Yields: 6
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Directions

  1. Add lentils to a 4 qt (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.
  2. Mix together basil, tomatoes, garlic, 1 Tbsp (15 mL) oil, vinegar, salt, and pepper. Add the prepared lentils.
  3. Heat a sauté pan and toast the bread in oil until golden, turning once.
  4. Spread the lentil mixture onto the bread slices and top with pieces of avocado. Garnish with extra basil.

Ingredients

1 cup (250 mL) green lentils

1/4 cup (60 mL) finely chopped fresh basil

1 cup (250 mL) chopped fresh tomatoes, or halved cherry tomatoes

2 garlic cloves, minced

1 Tbsp + 2 tsp (17 mL) olive oil

1 Tbsp (15 mL) vinegar (sherry, balsamic, or apple)

pinch, salt

1/4 tsp (1 mL) pepper

12 slices crusty bread

half ripe avocado, fine chopped

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Nutrition Facts

Serving Size1/2 cup (125 mL)
Calories240
Sodium250 mg
Potassium418 mg
Protein10 g
Cholesterol0 mg
Sugar3 g
Total Fat7 g
Saturated Fat1 g
Total Carbohydrates36 g
Dietary Fiber6 g