Bruschetta Lentils

1/2 cup dry lentils

1 cup water

4 Roma tomatoes, quartered

10 fresh basil leaves (about 1 Tbsp)

3 Tbsp. olive oil

1/2 Tbsp. balsamic vinegar

1-2 garlic cloves, minced

1/2 tsp. sugar

1/2 cup feta cheese

Salt & pepper to taste

Pressure cook lentils in an instant pot with water for 10 minutes. Release pressure and cool.  Set aside.In a food processor, add tomatoes & basil leaves and pulse until chopped into pea-size chunks.  In a mixing bowl, add chopped tomatoes & basil, olive oil, vinegar, garlic, sugar, lentils, feta and salt & pepper to taste.

Eat as a salad or with tortilla chips as a dip.