My mother in law serves this delicious dip often when we are around. It’s so darn tasty and loaded with flavor. I could eat this on it’s own, but with grilled toast or crackers it’s the best. She learned the recipe from Trader Joe’s by just combining their bruschetta, some cooked lentils, and feta. Since we have more tomatoes than we know what to do with, I made my own bruschetta.
2 cups chopped tomatoes. I use a variety of cherry, sungold, and juliet
1 handful chopped basil
2 minced garlic cloves
1 tbsp balsamic vinegar
2 tbsp olive oil
Salt & pepper
1 cup cooked lentils
1/2 cup feta crumbles
For the bruschetta, I like to put the tomatoes, basil, garlic, vinegar, oil, and a large dash of salt and pepper in a small food processor and give it a few pulses. the chunkiness level is up to you! Then stir in lentils and feta. Give it a taste and add more feta, salt, or pepper if necessary.
I’ll serve this with my favorite GG fiber crackers because all the fiber is needed right now. It’s delicious plant also, or spread over toast.
