Daily Recipe :: Summer Tomato Lentils

with one comment


We have an abundance of cherry tomatoes in the store. Not only do we have a lot, we have them on sale this week. What we’re trying to say is, there isn’t any reason you shouldn’t drop everything and come buy a few handfuls (or a few pounds) of them. If you have them by the bucketful and aren’t sure what to do with them, we have a solution for you. This summer tomato lentil salad comes to us from Sprouted Kitchen, one of our favorite food blogs. This salad is perfect to make for your weekend potluck, and make sure you save the leftovers for your lunch.

Happy eating!

Summer Tomato Lentils

From: Sprouted Kitchen


  • 1 cup lentils
  • 1 lemon, zest and juice
  • 1/3 cup goat cheese
  • 1 red onion, peeled and sliced thin
  • 3 cups baby tomatoes
  • 2 Tbsp olive oil
  • 1/3 cup basil, chopped
  • 1 Tbsp mustard
  • 1 tsp. salt
  • Fresh ground pepper to taste

Preheat the oven to 325 degrees F.

Sprouted Kitchen recommends cooking the 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.

Cut tomatoes in half. On the baking pan, toss with 1/2 tbsp. 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 1½ cups water to a boil, add the lentils, turn down the heat to medium and simmer for about 20-25 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 red onion. In a small saucepan, heat up 1/2 tbsp. olive oil on medium. Add the sliced red onion and cook about 15 minutes, until they are golden brown on both sides.

Gently fold the dijon mustard, remaining olive oil and fresh black pepper into the goat cheesey lentils. Add the basil, roasted tomatoes and crispy onions. Add salt to your preference.

One Response

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  1. This sounds so insanely good, I wish stores were open at 10pm.

    Jennifer Stuart

    June 19, 2013 at 10:17 pm

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