Lentil Bruschetta

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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

Cooking Time: 15 minutes | Servings: 3 people 


  • 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


  • Drain and rinse lentils and add into a bowl.
  • Add the remainder of ingredients into the bowl and toss well.
  • 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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Ciao I’m Marylin:

If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.

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