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Lentil Bruschetta
Source: dLife

Sourdough bread and fresh ingredients make this bread a tasty treat.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 400.5
Total Carbs 60.2 g
Dietary Fiber 6.0 g
Sugars 3.2 g
Total Fat 8.9 g
Saturated Fat 2.2 g
Unsaturated Fat 0.6 g
Potassium 276.8 mg
Protein 18.6 g
Sodium 554.6 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 4 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  red lentils, dried
1 each  bay leaves
3 tbsp  olive oil
1 each  medium garlic cloves
1 each  large red bell peppers
1 tbsp  paprika
1 1/2 lb  Bread, sourdough, deli
0 1/2 cup  Cheese, romano, sharp, grated
  1. Begin by rinsing the lentils and place them in a large saucepan. Cover with plenty of water, add the bay leaf, and then bring to a boil.
  2. Reduce the heat, and them continue to simmer for about 15 minutes, or until the lentils are very soft, skimming off any foam as they cook. Drain and remove the bay leaf.
  3. Next, heat the olive oil in a frying pan and saute the garlic and pepper until soft, about 5 minutes.
  4. Stir in the paprika, remove from the heat, and mix in the lentils.
  5. To prepare the Bruschetta, spread the lentils onto slices of toasted sourdough and sprinkle with the cheese. Place under broiler until the cheese has melted, and serve immediately.

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