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Food & Recipes

Foodie 411

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Summer Tomato Lentils

This Recipe Is:

By The Sprouted Kitchen
WebMD Recipe from Foodily.com

Ingredients

1 cup
lentils
1
lemon, zest and juice
1/3 cup
goat cheese
2 large
shallots, peeled and sliced thin
3 cups
baby tomatoes
1 tablespoon
olive oil
1/3 cup
finely chopped chives
1/3 cup
chopped basil
1 tablespoon
Dijon mustard
1 teaspoon
garlic salt
fresh ground pepper, to taste

Instructions

Preheat oven to 325°F.
Cut tomatoes in half. On the baking pan, toss with 1/2 tablespoon of the olive oil and garlic salt. Turn the tomatoes so they are cut side up, and roast in the oven for 30 minutes.
Rinse and drain the lentils, pick out any scrappy pieces. In a medium pot, bring 1 1/2 cups water to a boil, add the lentils, turn down the heat to medium, and simmer for about 20 minutes. Test the beans for doneness; the liquid should be absorbed, add more if they are not soft to your taste. Put them in a large bowl and crumble in the goat cheese so it melts in the warmth. Add the lemon zest and juice, and gently fold to coat.
While lentils are cooling, make the crispy shallots. In a small saucepan, heat up the remaining 1/2 tablespoon olive oil on medium. Add the sliced shallots and cook about 15 minutes, until they are golden brown on both sides.
Gently fold the Dijon mustard and fresh black pepper into the goat cheesy lentils. Add the basil, roasted tomatoes, and crispy shallots. Add salt to your preference.
Serve in a pita or butter lettuce wraps!