Course Entrees
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegan, Vegetarian
Recipe Contributed By Feasting at Home

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Lentils with Blistered Tomatoes and Kale

Prep Time 10 minutes
Cook Time 15 minutes



  • 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

Optional Toppings:

  • feta cheese, crumbled; or goat cheese
  • drizzle olive oil


  • 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!