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Quick braised lentils with Blistered tomatoes and kale|

Lentils with Blistered Tomatoes and Kale

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


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).


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

Optional additions- crumbled feta or goat cheese, drizzle of olive oil.


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.


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.