- 135 g. dry green lentils
- 1 1/2 cups of water
- 3 roma tomatoes, diced
- 1-2 cloves garlic, minced
- 2 tsp dried basil
- 1/2 tsp oregano
- 3/4 tsp salt
- 1 tsp lemon juice
- 2 tsp balsamic vinegar
- 1 Tbsp olive oil
- 1 cup feta, crumbled
- fresh ground pepper to taste
In a small saucepan, bring lentils and water to a boil then reduce heat to a gentle simmer. Keep covered. Allow to simmer until lentils are soft and the water has been absorbed.
In a large bowl, combine remaining ingredients. Add lentils once cooked then stir once more.
Cover dip and transfer to the fridge for at least 1 hour. Serve with crackers.
