Lentil-Bruschetta Dip

this only has 3 ingredients, it’s vegetarian and you can experiment with it using different cheeses, or no cheese and then it’s vegan. Lentils are loaded with protein and honestly, i’m happy with a bowl of them warm with a drizzle of really good olive oil, some fresh thyme or other spices.

for this dip, make a couple hours ahead so the flavors meld. serve with any kind of cracker ~ or just a spoon.

---

Lentil-Bruschetta Dip

8-9oz Lentils: Melissa’s Steamed Lentils are the fastest and easiest way to go. or make them fresh in an instant pot. let them cool before mixing the other ingredients.. (i do not recommend canned)

8oz of bruschetta: wegmans, trader joe’s premade and ready to go works! drain it if you feel it’s too liquid-y. ~ or make your own with chopped plum/roma tomatoes, minced onion, minced garlic, olive oil and spices, including salt and pepper.

4-6oz crumbled feta cheese. (use less if your not a fan, use equal measurements if you love all 3 ingredients) eye ball it, don’t get hung up on exact measurements! try goat if you really hate feta,

serve with any sturdy cracker: triscuits, wheat thins, stoneground wheat crackers, pretzel thins, etc.

seriously delish! enjoy!