Add this tasty bruschetta to the brekkie menu for a meal that packs a punch. It's easy to make and big on flavour.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
1/4 cup (60ml) extra virgin olive oil
150g cup mushrooms, thickly sliced
150g brown cup mushrooms, sliced
400g can brown lentils, rinsed, drained
2 garlic cloves, crushed
60g pkt Coles Australian Baby Spinach
1 tbs balsamic vinegar
4 slices Coles Bakery Stone Baked by Laurent bread Wholemeal Sourdough Vienna*, toasted
80g Coles Danish Fetta, crumbled
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat 1 tbs of the oil in a large frying pan over medium-high heat. Add the combined mushroom and cook, stirring, for 4-5 mins or until golden brown and just tender. Transfer to a bowl.
Step 2
Reduce heat to medium-low. Add half the remaining oil to the pan. Add the lentils and garlic and cook, stirring, for 2 mins. Add the spinach and cook, stirring, until spinach just wilts. Return mushroom to pan with the balsamic vinegar. Toss to combine. Season.
Step 3
Divide the bread among serving plates. Top with mushroom mixture and fetta. Drizzle with the remaining oil.
4 slices Coles Bakery Stone Baked by Laurent bread Wholemeal Sourdough Vienna*, toasted
80g Coles Danish Fetta, crumbled
Description
Add this tasty bruschetta to the brekkie menu for a meal that packs a punch. It's easy to make and big on flavour.
Method
Step 1
Heat 1 tbs of the oil in a large frying pan over medium-high heat. Add the combined mushroom and cook, stirring, for 4-5 mins or until golden brown and just tender. Transfer to a bowl.
Step 2
Reduce heat to medium-low. Add half the remaining oil to the pan. Add the lentils and garlic and cook, stirring, for 2 mins. Add the spinach and cook, stirring, until spinach just wilts. Return mushroom to pan with the balsamic vinegar. Toss to combine. Season.
Step 3
Divide the bread among serving plates. Top with mushroom mixture and fetta. Drizzle with the remaining oil.
