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Summer Tomato Lentils

Summer Tomato Lentils
This Recipe Is:

WebMD Recipe from

  • 1 cup
  • 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
  1. Preheat oven to 325°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve in a pita or butter lettuce wraps!

I cook my lentils in unsalted water, as salt is said to toughen the beans -- they will taste most fresh if the seasoning is added at the end.

Nutritional Information

Makes: 4 servings
  • Calories297
  • Carbohydrates36.3 g
    • Dietary fiber16.4 g
  • Cholesterol15 mg
  • Fat9.4 g
    • Saturated fat4.1 g
  • Sodium103 mg
  • Protein18.4 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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