Lentil Avocado Bruschetta

Directions

1. Add lentils to a 4 qt (4.5 L) pot and add 3 cups (750 mL) water. Bring to a boil, cover tightly, reduce heat and simmer for 15-20 minutes, until lentils are tender. Drain any excess liquid.
2. Mix together basil, tomatoes, garlic, 1 Tbsp (15 mL) oil, vinegar, salt, and pepper. Add the prepared lentils.
3. Heat a sauté pan and toast the bread in oil until golden, turning once.
4. Spread the lentil mixture onto the bread slices and top with pieces of avocado. Garnish with extra basil.