To reduce the carbohydrates in this recipe, serve the bruschetta in Belgian endive leaves instead of baguette. This will also make the recipe gluten-free.
Prep Time: 30 minutes
Serving Size: 2 pieces
½ cup dry brown lentils
2 cups hot water
2 medium tomatoes, seeded and diced
1 medium red bell pepper, seeded and diced
½ cup diced red onion
½ English (seedless or hothouse) cucumber, diced
1 clove garlic, minced
1 tablespoon chopped fresh cilantro
2 tablespoons red wine vinegar
1 tablespoon olive oil
¼ teaspoon crushed red pepper flakes
¼ cup reduced fat, crumbled feta cheese
½ teaspoon ground black pepper
1, 1-pound multigrain baguette, sliced into 28 slices, about ¼ inch thick
Photo: Lentil Bruschetta. PNC Photography: Photographer: Peter Papoulakos
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