Lentils with Blistered Tomatoes and Kale

Name: Lentils with Blistered Tomatoes and Kale
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 tsp olive oil; 1/2 lb tomatoes (cherry; halved); pinch salt; 2 tbsp olive oil; 1 shallot (diced); 2 cloves garlic (rough chopped); 2 cups lentils (cooked); 2 tbsp balsamic vinegar; 1/2 tsp salt; 1/2 tsp coriander; 1/2 tsp cumin; splash water; 2 large handfuls kale (baby); feta cheese (crumbled; or goat cheese); drizzle olive oil

Prep Time 10 minutes

Cook Time 15 minutes

Servings: 2 servings

Units:

Ingredients

Tomatoes:

2 tsp olive oil
1/2 lb tomatoes, cherry; halved
pinch salt

Lentils:

2 tbsp olive oil
1 shallot, diced
2 cloves garlic, rough chopped
2 cups lentils, cooked
2 tbsp balsamic vinegar
1/2 tsp salt
1/2 tsp coriander
1/2 tsp cumin
splash water
2 large handfuls kale, baby

Optional Toppings:

feta cheese, crumbled; or goat cheese
drizzle olive oil

Instructions

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.
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.
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!

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