Herbed Lentil and Tomato Bruschetta on Polenta Cakes
Savory lentil spread topped with fresh tomatoes on pan‑seared polenta rounds.
Total
25 min
Prep
10 min
Cook
15 min
Serves
4
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Recipe serves 4
Ingredients
- 1 cup Cooked lentils
- 1 cup Polenta (instant)
- 2 cups Water
- 1 tbsp Olive oil
- 1 cup halved Cherry tomatoes
- 2 tbsp chopped Fresh basil
- ¼ tsp Salt
- ¼ tsp Black pepper
Instructions
- 1
Prepare polenta according to package: whisk with water, bring to boil, then let cool and firm up.
- 2
Cut firm polenta into ½‑inch circles and pan‑sear in olive oil 3 minutes per side until golden.
- 3
Mix lentils with basil, salt, and pepper.
- 4
Top each polenta cake with a spoonful of lentil mixture and a few cherry tomato halves.
- 5
Serve immediately.
Nutrition per serving
Calories
180
9% of a 2,000 kcal day
| Protein | 8 g |
| Carbohydrate | 28 g |
| Fat | 5 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 210 mg |
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