Lentils with Blistered Tomatoes and Kale

This simple vegetarian lentil recipe is paired with blistered cherry tomatoes and wilted kale. Seasoned with Middle Eastern spices, it’s full of great flavor, while being healthy and filling! 

Growing up with a frugal Egyptian father, lentils were one of the mainstays of our diet. He would season them deliciously, but it seemed like we had them everyday …. and of course as a kid I grew tired of them and wanted to eat “normal” food like pizza and spaghetti like all my friends.

As you get older you begin to realize that all those things that made your family seem different or weird, are the same things that made them interesting and unique. As a grown up, I look back at those lentils with such fondness, I actually yearn for them. Somehow they bring such comfort.  As a child,  I never thought I would ever miss them… but life is funny that way.

In this simple recipe for vegetarian Lentils with Blistered Tomatoes and Kale, Middle Eastern spices give the lentils a burst of delicious flavor. To make this recipe even faster, purchase pre-cooked lentils, now available at many grocery stores (like Trader Joes, Whole foods, etc), or pre-cook a big batch of lentils on Sunday for the workweek, to use in this recipe and in Buddha Bowls!   You can also freeze cooked lentils in smaller portions for later.

If going vegan, skip the feta and add a drizzle of olive oil or even tahini sauce. Kale adds extra nutrients and can be substituted with spinach or any other braising green.

This month I’ve partnered with USA Pulses & Pulse Canada to help share how adding pulses (beans, lentils, chickpeas, split peas) to our everyday meals – just a ½ cup, three times a week- can help us on our health journey.  Packed with  protein, fiber and essential nutrients – pulses are hearty and filling yet low in cholesterol and help us maintain healthy weight, not to mention they’re delicious and easy to cook!  For more info, sign up for the Half-Cup Habit!  

Lentils with Blistered Tomatoes and Kale

★★★★★

5 from 2 reviews

The last of summer tomatoes enliven this simple lentil recipe, and when blistered, add sweetness and brightness. Fall kale is plentiful this time of year, and pairs well with earthy lentils and crumbled goat cheese. To save time with this recipe, buy pre-cooked lentils (which can be found at many upscale markets).

 

 

• Author: Sylvia Fountaine
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes
• Yield: 2
• Category: Vegan Main
• Method: Saute
• Cuisine: Middle Eastern

Ingredients

• 2 teaspoons olive oil
• 1/2 pound cherry tomatoes- halved
• pinch salt

• 2 tablespoons olive oil
• 1 shallot, diced
• 2 garlic cloves, rough chopped
• 2 cups cooked lentils (Beluga lentils, black caviar or french green. Do not use split lentils.)
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• splash water
• 2-3 large handfuls baby kale

Optional additions- crumbled feta or goat cheese, drizzle of 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 spash 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!

Notes

Small black or green lentils work best here. Split lentils will turn to mush, so be warned. 😉 Brown lentils will work just fine, and taste great, but have less visual appeal.

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