bruschetta lentil salad

This goes great with crackers for an appetizer or light lunch!


  • 1 lb cooked brown lentils (from about 5 1/3 oz dry lentils)
  • 6 oz feta, crumbled
  • 4 Roma tomatoes, seeded and diced
  • 3 Tbsp olive oil
  • 1/2 Tbsp balsamic vinegar
  • 10 leaves fresh basil, chopped
  • 1-2 cloves garlic, finely minced
  • 1/2 tsp honey or agave


  1. In a medium bowl, combine all ingredients and stir. Allow to rest at least 15 minutes before serving. Garnish with fresh basil or parsley, if you like, and serve.

serves 6.

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