Tomato Lentils


  • 1/2 cup lentils
  • 1 tsp lemon juice
  • 3 tbsp goat cheese
  • 1 large shallots, peeled and sliced thin
  • 1 1/2 cups grape or cherry tomatoes
  • 2 tbsp. olive oil
  • 2 tbsp chives, finely chopped
  • 2 tbsp basil, chiffonade
  • 1 tsp. dijon mustard
  • salt and pepper to taste

Preheat oven to 325

Cut tomatoes in half. On the baking pan, toss with 1/2 tbsp. of the olive oil and sprinkle with salt. Turn the tomatoes so they are cut side up, and roast in the oven for 30 minutes.

Rinse and drain the lentils, pick out any scrappy pieces. In a medium pot bring 3/4 cups water to a boil, add the lentils, turn down the heat to medium and simmer for about 20-25 minutes. Test the beans for doneness; the liquid should be absorbed, add more if they are not soft to your taste. Put them in a large bowl and crumble in the goat cheese so it melts in the warmth. Add the lemon juice, and gently fold to coat.

While lentils are cooling, make the crispy shallots. In a small saucepan, heat up 1/2 tbsp. olive oil on medium. Add the sliced shallots and cook about 15 minutes, until they are golden brown on both sides.

Gently fold the dijon mustard and remaining olive into the goat cheesey lentils. Add salt and pepper to taste, basil, chives, roasted tomatoes and crispy shallots.

Serve in a pita or salad

Serves 2. From Sprouted Kitchen


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