Ahhhh the holidays. A time that is synonymous with family and friends, good cheer, and plenty of food. Emphasis on the food. I think we can all agree that November and December are two months were indulgence becomes a norm and you (almost) get tired from all the heavy comfort food.
In an attempt to stave off that feeling of “did I really eat that entire pie” that seems to come with every holiday, I’ve been on the hunt for healthier recipes that are just as delicious and packed full of flavor, but on the lighter side. Kind of like this unbelievably delicious recipe for Bruschetta Lentil Dip that is out of disss WORLD good.
I know, I know. I can hear you shaking your head at me. You question my sanity —anybodies sanity— when then claim that lentils can even stand in the same ballpark as Thanksgiving and Christmas comfort food. It’s madness. It’s foodie blasphemy…
I was a skeptic too, you see, when my mom first whipped this up and insisted I give it a try.
She had gone to a friend’s house, tasted one bite, and immediately asked for the recipe from the host because it is that darn good. I’ve never been a lentil fan at all, but the combination of texture and heartiness from the lentils, juicy bruschetta flavor, and flavorful Mezzetta olives on a crunchy cracker have me addicted. The other day, I was craving something tasty and *I kid you not* reached for a big bowl of lentils instead of the leftover fried chicken we had in the fridge. WHAAAAAA. Even I surprised myself.
And not because I was trying to eat healthy. Nope nope. This was purely based on split-second decision that lentils sounded better than fried chicken. If that doesn’t say something about this here recipe, I don’t know what does .
This recipe is as simple as throwing lentils, bruschetta, feta cheese, and your favorite Mezzetta olives into a bowl and giving everything a quick mix.
Mezzetta makes it easy to add a salty punch of flavor to any dish, with a little going a long way! My sister helped me get the ingredients mixed together (read: I made her do the dirty work of chopping) and we only needed about a 1/4 cup of chopped olives to get the perfect balance of flavor. Extra olives makes this college girl happy and I’m already planning some future recipes to incorporate the leftovers I have!
I love this dish for a few reasons. First, it’s healthy AND delicious. Second, it comes together in just a few minutes flat. I went with the lazy girl method and bought pre-made lentils and bruschetta, so it was as simple as tossing all my ingredients together. And third, you have plenty of leftovers to pack for lunch or to enjoy for a late night snack.
Check out all the different flavors of Mezzetta olives and tell me which one you’d add into your Bruschetta Lentil Dip!
Not only does this post come with a yummy recipe, but it ALSO comes with a giveaway! The Holiday Memories Sweepstakes has awesome prizes such as:
• Grand Prize (1) – Instant Print Digital Camera plus a Ultimate Olive Lover’s Gift Basket including Mezzetta Olives, Olive Spoon, Cutting Board, Olive Bowl, Cocktail Napkins and Recipe Card.
• Runner Up Prizes (10) – Ultimate Olive Lover’s Gift Basket including Mezzetta Olives, Olive Spoon, Cutting Board, Olive Bowl, Cocktail Napkins and Recipe Card.
Click on this link to enter! Good luck!
- 1 lb lentils, cooked and drained
- 1½ cup pre-made bruschetta
- 2-3 tbsp fresh feta cheese
- 2-3 tbsp pitted and chopped Mezzetta Olives
- Combine the cooked lentils, bruschetta, feta cheese, and olives in a large bowl. Mix together.
- Serve as a dip for pita chips or crackers!