I have never been too much of a snacker, but this small side always turns me into a crazed grazer. There is just something about this crunchy combo that has me hooked. To make matters worse (but also better), this dip has a healthy lentil base, so I never feel guilty eating a whole salad bowl of the stuff…and I often do!
My mom first turned me onto this decadent dip years back, and after making a couple dozen batches over time we’ve both developed personal alterations that make each bowl our own. I love to add extra feta, while mom prefers giving it a quick zap in the microwave before enjoying it. Together we have way too much fun trying out new crackers to top it with.
Whatever way you choose to mix it up, this dip will be a refreshing bite you’ll want to enjoy time and time again.
Fresh Bruschetta and Lentil Dip
Ingredients
8 oz. uncooked lentils, OR a 1 lb. package steamed lentils
5 or 6 Roma tomatoes, diced (keep as much of the juice as you can)
8-10 fresh basil leaves, chopped
1 1/2 teaspoons garlic, minced
1 1/2 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
2 cups crumbled feta
Crackers or veggies for dipping
Directions
1. If you are cooking your own lentils, rinse and drain them in a colander. Bring a large pot of unsalted water to a boil and add the lentils. Boil, covered, until tender but not mushy, about 20-30 minutes. Drain and cool, then refrigerate until chilled.
2. In a large bowl, stir together tomatoes, basil, garlic, salt, pepper, balsamic vinegar, olive oil, lemon juice, oregano, and dried basil. Add the salt, pepper, balsamic vinegar, olive oil, lemon juice, oregano, and basil. Add the cooled (or pre-packaged) lentils and feta. Stir again.
3. Refrigerate for at least an hour to let the flavors meld.
4. Serve with crackers, pitas, on toasted baguettes, or with sliced cucumbers.
Note: You can leave out the dried basil if you want. Recipe adapted from The Food Charlatan.
