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Lentils with Blistered Tomatoes and Kale
Prep Time10minutes
Cook Time15minutes
Servings: servingsUnits:
Instructions
  1. In a large skillet, heat 2 teaspoons olive oil over medium high heat. Add tomatoes and salt and cook for about 5 minutes, until tender, and blistered, but not loosing their shape. Carefully spoon tomatoes out of the pan and set them aside.
  2. In the same pan, heat 2 tablespoons olive oil over medium heat and add the shallot and garlic, stirring often, until tender and golden, about 3 minutes. Add the cooked lentils, balsamic, salt and spices and stir, warming them up. If dry, add a splash of water to loosen them just a bit. Once warm, add the kale a handful at a time, stirring, tossing and wilting. Taste and adjust salt.
  3. Divide the lentil and kale among two bowls. Surround with the tomatoes, and top with optional crumbled feta or goat cheese, or a drizzle of good quality olive oil. Enjoy!
Notes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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Lentils with Blistered Tomatoes and Kale
Prep Time10minutes
Cook Time15minutes
Servings: servingsUnits:
Instructions
  1. In a large skillet, heat 2 teaspoons olive oil over medium high heat. Add tomatoes and salt and cook for about 5 minutes, until tender, and blistered, but not loosing their shape. Carefully spoon tomatoes out of the pan and set them aside.
  2. In the same pan, heat 2 tablespoons olive oil over medium heat and add the shallot and garlic, stirring often, until tender and golden, about 3 minutes. Add the cooked lentils, balsamic, salt and spices and stir, warming them up. If dry, add a splash of water to loosen them just a bit. Once warm, add the kale a handful at a time, stirring, tossing and wilting. Taste and adjust salt.
  3. Divide the lentil and kale among two bowls. Surround with the tomatoes, and top with optional crumbled feta or goat cheese, or a drizzle of good quality olive oil. Enjoy!
Notes
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