Lentils with Blistered Tomatoes and Kale

Course: Entrees
Difficulty: Easy
Pulse Type: Lentils
Specialty Diet: Gluten Free, Vegan, Vegetarian
Nutrition: 500 calories or less, 7g+ fiber, 7g+ protein
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
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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

  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!