Summer Tomato Lentils - 36.3g Carbs, 16.4g Fibe
Found at: www.webmd.com - By The Sprouted Kitchen
WebMD Recipe from Foodily.com
Laguna Beach has its farmers market on Saturday, so that was my first
stop this past (real) weekend. I can travel to others during the week
if need be, but I find it much more charming to walk to my market,
canvas bag in hand -- it fits the Saturday picture I paint in my head.
I joined the people hovering around the testers enjoying the sweet
smell of stone fruits on little toothpicks.
There is so much produce in season right now; I grabbed a few favorites
to fill my mini fridge, along with some incredibly fragrant baby tomatoes
that I thought would be great in a big bowl of lentils. As they delicately roast in the oven, the sweet flavor becomes more pronounced.
1 cup Lentils
1 Lemon, zest and juice
1/3 cup Goat Cheese
2 Large Shallots, peeled and sliced thin
3 cups Baby Tomatoes
1 Tbsp Olive Oil
1/3 Cup Chives, Finely Chopped
1/3 Cup Basil, Chopped
1 Tbsp Dijon Mustard
1 tsp Garlic Salt
Fresh Ground Pepper to taste
Oven to 325 degrees F.
Note:
I cook my 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 1 1/2 cups water to a boil, add the lentils, turn down the heat
to medium, and simmer for about 20 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 shallots. In a small saucepan,
heat up the remaining 1/2 Tbsp olive oil on medium. Add the sliced shallots
and cook about 15 minutes, until they are golden brown on both sides.
Gently fold the Dijon mustard and fresh black pepper into the goat cheesy
lentils. Add the basil and mint, roasted tomatoes and crispy shallots.
Add salt to your preference.
~ Serve in a pita or butter lettuce wraps!
Servings: 4
Nutrition per Serving:
297 Calories, 9.4g Fat, 4.1g Saturated Fat, 15mg Cholesterol,
36.3g Carbs, 16.4g Fiber, 103mg Sodium, 18.4g Protein
