Lentil Bruschetta Dip

• 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.