Nutrition and Fitness with Randa

Lentil Bruschetta

This is an incredibly easy and versatile dish to make, not to mention fast! I have used this Lentil Bruschetta in a variety of ways - as an appetizer spooned over crusty baguette bread or crackers, mixed in with rice for a complete vegetarian meal, and as in this healthy dinner, combined with pasta. What makes it so quick to create is both the pre-made bruschetta sauce and the pre-cooked lentils; of course, you can boil your own lentils and make your own homemade bruschetta, but when in a hurry nothing beats a few shortcuts!

With 15 grams of protein and 10 grams of fiber per serving (this pasta meal serves 6), you don't even need to add anything else (except maybe a sprinkling of toasted pine nuts - yum!) However, it would also be outstanding with a small side of grilled chicken, fish or shrimp.

If you come up with another way to use this Lentil Bruschetta, let us know!

"Lentils, a small but nutritionally mighty member of the legume family.This tiny nutritional giant fills you up--not out."

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  1. Randa, this looks so good, I know at least one of my kids will like it! Is the recipe in print somewhere?

  2. It IS good! The recipe is not in print but all you need is your favorite pasta, 12 oz of bruschetta, and about 17 oz. of lentils (roughly two cups cooked) and however much cheese you like on top. Mix it all together and it is that easy. I hope your kids enjoy it : )

  3. We have always used the tub version of refrigerated bruscheta from Trader Joes. Amazing. Here’s another way I use it: as my dressing for my spinach salads. That’s it – spinach, bruscheta sauce, and cooked lentils. Of course, you can add any other veggie, but it really does make an amazing salad dressing, as well as agive a variety of textures.

  4. Sounds awesome on spinach, Mike! It would be good with roasted peppers, too, or sundried tomatoes. Yum.

  5. Your post inspired me to make lentils 🙂 I made them one night with various herbs, cherry tomatoes, chopped carrots, and spinach, and then the next night I used the leftovers in a stew. I added some zucchini, made a tomato sauce with a couple cans of tomatoes and a little tomato paste, and added some farro pasta that I got at a specialty store on Balboa Island. It was very good and looked very mediterranean 🙂 The first time I have tried farro pasta, but it is supposed to be very healthy!

  6. Love it, Allyson. Lentils are incredibly versatile and taste good with virtually any and every vegetable! Your stew sounds fantastic.

  7. It was my turn to cook for our house dinner this week, and I wanted to try this but didn’t have time to go to TJs. The local market didn’t have brushetta sauce, so I decided to try a jar of mild curry sauce instead. I also couldn’t use feta because one of our housemates doesn’t like it, so the parmesan had to do for the pasta as well as the zucchini. It was pretty good! Everyone liked it, but Mark said yours was better. =) Well, I did ask for his opinion. Thanks for the recipe! I have really been enjoying your blog.

  8. I love that you took a chance and tried the curry! Mark, I’m sure, felt obliged to : ) Thanks for visiting my blog!

  9. Randa, your dish sounds delicious…it made me hungry to watch your video clip ! I love Trader Joe’s too:) I can’t wait for me and my boys to try it! Watch out Rachel Ray:0

  10. Thanks, Gaileen! Let me know how you like it!

  11. I liked Micheal’s addition of spinach, so I tried sauteing some spinach and garlic and adding it to the lentils, bruscheta sauce and feta. This time I made jumbo shells and stuffed them with the mixture, and topped with tomato sauce. The spinach made a great addition! It wasn’t quite sticky enough for shell stuffing, though.

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