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Lentils with Blistered Tomatoes and Kale

Lentils with Blistered Tomatoes and Kale

Entrees

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Nutrition

500 calories or less

Cook Time

25 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

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!