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 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
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.