Warm Black Lentils & Tomato
Gluten-Free
Ingredients
Lentils:
2 cups cooked black lentils OR
¾ cups dry black lentils cooked in
1½ cups water
Tomatoes:
3 cups chopped fresh tomatoes OR
1 15 oz. can no-salt-added diced tomatoes
3 Tbs. extra-virgin olive oil
3 cloves garlic, sliced
¼ tsp. crushed red pepper (optional)
1 Tbs. capers
½ tsp. kosher salt
1½-2 tbsp balsamic vinegar (or lemon)
1 tsp fresh oregano
Description
Based on recipe by Kate Sherwood, The Healthy Cook.
Directions
Prepare the lentils (see notes).
Heat the oil in a large pan over medium heat until shimmering hot. Sauté the garlic and red pepper until fragrant, 30 seconds to 1 minute.
Stir in the tomatoes, salt, capers and half of the oregano and simmer until softened, 3-5 minutes.
Stir in the lentils, balsamic vinegar, and rest of spices and leave on hest for 2 more minutes while stirring.
Notes
Unlike their perfect-for-soup brown kin, black lentils hold their shape when cooked. That makes them great for salads, or a standalone bed for fish, chicken, or tofu.
For two cups, simmer ¾ cup of lentils in 1½ cups of water until just tender, 15-20 minutes.
No black lentils? Try these recipes with cooked white beans or French lentils.
Nutrition
Per serving (1 cup):
Calories: 250
Total fat: 11 g
Sat fat: 1.5 g
Carbs: 28 g
Fiber: 13 g
Total sugar: 4 g
Added sugar: 0 g
Protein: 11 g
Sodium: 300 mg