2 tsp olive oil
½ lb tomatoes, cherry or grape; halved
Pinch of salt
2 Tbsp olive oil
2 Tbsp shallot or onion, diced
2 cloves garlic, roughly chopped
2 cups green or brown lentils, cooked OR 1 (15 oz) can lentils, drained and rinsed
2 Tbsp balsamic vinegar
½ tsp salt
½ tsp coriander
½ tsp cumin
2 cups baby kale or chopped kale, packed
Feta or goat cheese, crumbled (optional)
- For the tomatoes: In a large skillet, heat olive oil over medium high heat. Add tomatoes and a pinch of salt and cook for about 5 minutes. They should be tender and blistered, but not losing their shape. Carefully remove from pan and set aside.
- For lentils: Heat olive oil over medium heat. Add shallot and garlic, stirring often, until tender and golden, about 3 minutes. Add the cooked lentils, balsamic vinegar, salt, and spices and stir to warm. If dry, add a splash of water. Once the lentil mixture is warm, add the kale a handful at a time and stir until wilted.
- Divide the lentils among two bowls. Surround with tomatoes. Top with crumbled feta or goat cheese, if desired.
Serving Size: 2 servings
Per serving (without optional cheese): Calories: 460; Total Fat: 19 g; Saturated Fat: 2.5 g; Total Carbohydrate: 55 g; Total Sugars: 9 g (Added, 0 g); Dietary Fiber: 11 g; Protein: 21 g; Sodium: 430 mg; Potassium: 1250 mg; Calcium: 118 mg; Vitamin D: 0 mcg; Iron: 8 mg.
(tsp = teaspoon(s); lb = pound; Tbsp = tablespoons; g = grams; mg = milligrams; mcg = micrograms.)
Recipe and photo courtesy of USAPulses.org