Lentil Bruschetta Feta Salad or Quick Dip (Gluten-Free)
This flavorful, high-fiber dish can be served as a hearty protein-rich salad or as an appetizer served with crispy vegetables or blue corn chips. It’s gluten-free, and can be thrown together quickly for a potluck offering. Most flavorful when made with fresh tomatoes and basil when in season, you can also substitute two jars of bruschetta sauce for the fresh bruschetta. PLEASE NOTE: This recipe is relatively high in sodium, so if you are on a low salt diet, reduce the portion size of this recipe, and add more potassium-rich vegetables and/or fruits to your meal.
- 1 pkg (17.6 oz) Steamed Lentils (Trader Joe’s)—about 2 cups
- 1 container (14.5 oz) Fresh Bruschetta Sauce (Trader Joe’s)
- 1 container (6 oz) crumbled Feta cheese (Trader Joe’s)
- 2 cups cherry (or grape) tomatoes, preferably organic (cut cherry tomatoes in half)
- 2 tbsp fresh basil, snipped (optional, but recommended)
Remove lentils from plastic wrapping. Rinse outside of lentil block briefly to remove some of sodium (& plastic residue). Place lentils in bowl. Break apart the block of lentils. Stir in the Bruschetta Sauce and crumbled Feta. Then fold in the tomatoes and (ideally) the fresh snipped basil. Toss together and serve.
Makes about 4 cups or about 8 half-cup servings. Each half-cup serving provides about 165 calories, 10 g protein, 7 g fat (2 g sat), 11 mg cholesterol, 16 g carbohydrate (4 g sugar, 5 g fiber), 90 mg calcium, 30 mg magnesium, 530 mg sodium, 325 mg potassium.