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Ingredients
Scale
- 8 oz uncooked lentils, or 1 lb package of steamed lentils
- 5 roma tomatoes, diced
- 8–10 fresh basil leaves, chopped
- 1 ½ teaspoons minced garlic
- 1 ½ teaspoons salt
- Pepper, to taste
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups crumbled feta cheese
- Crackers or veggie sticks for dipping
Instructions
- Rinse and drain lentils; cook in boiling water for 20-30 minutes until tender.
- In a bowl, combine diced tomatoes, basil, and garlic.
- Add seasoning, vinegar, oil, lemon juice, oregano, and basil to the tomato mixture.
- Fold in cooked lentils and feta gently.
- Chill for at least one hour before serving.
- Serve with crackers, pita, or veggies.
Notes
Using fresh, ripe tomatoes enhances the dip’s flavor.
Letting the dip sit longer improves the flavor meld.
Adjust seasonings according to personal taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Mixing and Cooking
- Cuisine: Mediterranean
Nutrition
- Calories: 190
- Sugar: 3
- Sodium: 250
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 6
- Protein: 7
- Cholesterol: 15