Bruschetta & Lentil Dip
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1 cup uncooked lentils 4 Heirloom tomatoes, or 6 Roma 10 Chopped basil leaves (fresh) 1 1/2 teaspoons garlic, minced 1 1/2 teaspoons salt 1 1/2 Tbsp balsamic vinegar 2 Tbsp. Extra virgin olive oil 1 Tsp. lemon juice 1 Tsp. dried oregano 1 Tsp dried thyme 1 Tsp of pepper (add more to taste) |
I like to top mine with shredded Parmesan I like the Food Should Taste Good Tortilla Chips, or Blue Corn Chips GF |
Step By Step instructions to put together your flavorful masterpiece!
Cook the Lentils on the stove top, use 3 cups of water for 1 cup of lentils. Lentils will double in size when done being coked. Bring the water to a boil add the lentils and cover tightly. Once the lentils are in the boiling water, reduce heat and simmer until they are tender. cook time is 15-20 minutes.
Now that your lentils are cooking you can start chopping and mixing the rest of the ingredients. Mix all of the Ingredients in a bowl together and stir well.
When the lentls are done cooking place them in a separate bowl to cool. once the lentils have cooled mix together and enjoy.
Cook the Lentils on the stove top, use 3 cups of water for 1 cup of lentils. Lentils will double in size when done being coked. Bring the water to a boil add the lentils and cover tightly. Once the lentils are in the boiling water, reduce heat and simmer until they are tender. cook time is 15-20 minutes.
Now that your lentils are cooking you can start chopping and mixing the rest of the ingredients. Mix all of the Ingredients in a bowl together and stir well.
When the lentls are done cooking place them in a separate bowl to cool. once the lentils have cooled mix together and enjoy.