Whole wheat bruschetta with lentils and sweet-sour onion

Ingredients

For 1 serving

• Whole wheat bread50 g
• Cooked lentils90 g
• Red onion50 g
• Balsamic vinegar9 ml
• Extra virgin olive oil2 teaspoons
• Thymeto taste
• Saltto taste

Contains: gluten, sulphites,

Method

1. Peel and thinly slice the red onion; drain and rinse the cooked lentils.
2. Heat the oil in a frying pan over medium-low heat and soften the onion with a pinch of salt for 8 minutes, stirring, until soft and golden.
3. Add the balsamic vinegar and let it reduce until the onion is glossy and sticky.
4. Add the lentils and thyme leaves, salt and heat for 2 minutes, until piping hot.
5. Meanwhile toast the wholemeal bread slices in a pan or on a griddle for 2–3 minutes per side, until crisp, and spoon the lentils on top.