Lentil, Basil, and Tomato Bruschetta by VeganChowDown.com Lentil, Basil, and Tomato Bruschetta by VeganChowDown.com VeganMofo Day 19:

Lunch on the go.

Today’s Vegan Mofo prompt is lunch on the go and I picked this lentil, basil, and tomato bruschetta recipe because it’s a very easy dish to take to picnics, potlucks, concerts and movies under the stars.  The first time I had this dish was at a potluck and I really loved how fresh and vibrant all the ingredients tasted.  I got the recipe and have been making it ever since!

This lentil mixture can be made or prepped the night before making it really fast to toss together the day of.  I actually think it’s better to make it a day in advance so all the flavors get to mingle and meld together, making for a really bright and filling topping on chunky pieces of toasty bread. The ready-to-eat lentils from Trader Joe’s definitely helps with making this recipe a quick one so I highly recommend using those but feel free to use lentils cooked from scratch and experiment with different colors!

Lentil, Tomato, & Basil Bruschetta By Vegan Chow Down Lentil, Basil, and Tomato Bruschetta by VeganChowDown.com I hope you enjoy this take on bruschetta and try it at your next summer get together!


Total Time: 15 minutes

Serving Size: 4 generous servings or 6 moderate servings


  • 1 pkg of steamed lentils (17.6 oz) or about 2 1/4 cups of steamed lentils, cooled
  • 1 cup of basil, chopped
  • 1 1/4 cup of tomatoes, chopped (I used about 4-5 smaller vine ripened tomatoes)
  • 3 cloves of garlic, chopped (use more if you'd like!)
  • 1 TBS olive oil
  • 1 TBS balsamic vinegar
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 loaf of artisanal bread / baguette, cut into thick slices and toasted or crackers


  1. In a large bowl, empty the bag of steamed lentils. Using a wooden spoon, gently separate any large chunks of lentils. Skip this step if using your own lentils.
  2. To the lentils add the basil, tomatoes, and garlic. Stir gently to incorporate all the ingredients.
  3. Drizzle the oil and vinegar on top and stir gently, making sure to mix well and that all the lentils are coated.
  4. Add the salt and pepper, stir gently and mix well. Taste and add more oil, vinegar, salt, or pepper as needed.
  5. Serve with toasted slices of artisanal bread or your favorite crackers.


Store in an air tight container or a bowl covered in plastic wrap in the refrigerator until ready to serve.


  Lentil, Basil, & Tomato Bruschetta - Such an easy, quick, and vibrant dish! It's perfect to make for potlucks, picnics, and gatherings. Serve with chunky pieces of bread or on crackers.

This entry was posted in Salads and tagged , . Bookmark the permalink.


  1. Pingback: Day 30 Vegan MoFo: Matcha Mango Chia Seed Pudding - Sprouts & Chocolate

  2. Pingback: Third Week Round Up of 2015 | VeganMoFo

Leave a Reply

Your email address will not be published. Required fields are marked *