Lentil Bruschetta

Cooking Time:   15 minutes

                                                                                          Servings: 3 servings

I use to make this all the time years ago to have in the fridge for a quick and easy breakfast on the go. Super easy and delicious. Perfect on a toasted sourdough slice. 

Lentil Bruschetta


1 tin (400 grams) of lentils, drained and rinsed

1/3 cup finely diced spring onions.

1/3 cup finely diced tomatoes

1/3 cup finely diced celery

1/3 cup finely diced flat leaf parsley

1/3 cup crumbled Greek feta

1 clove of garlic, crushed

Juice of 1/2 lemon

1 teaspoon salt

1/2 teaspoon ground black pepper

2-3 tablespoons extra virgin olive oil


  1. Drain and rinse lentils and add into a bowl.
  2. Add the remainder of ingredients into the bowl and toss well.
  3. Keep covered in the fridge for up to 3 days. Serve on some toasted sourdough with some extra olive oil.


  • If you do not wish/like lentils you can easy swap them for tinned beans or chickpeas
  • This mixture also tastes amazing in a breakfast/lunch bowl with quinoa, avocado and add some grilled protein. 
  • I love to add some boiled eggs with this mix on some sourdough. 

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