Lentils with Blistered Tomatoes and Kale - Tufts Health & Nutrition Letter

Ingredients

• 2 tsp olive oil
• ½ lb tomatoes, cherry or grape; halved
• Pinch of salt
• 2 Tbsp olive oil
• 2 Tbsp shallot or onion, diced
• 2 cloves garlic, roughly chopped
• 2 cups green or brown lentils, cooked OR 1 (15 oz) can lentils, drained and rinsed
• 2 Tbsp balsamic vinegar
• ½ tsp salt
• ½ tsp coriander
• ½ tsp cumin
• Splash water
• 2 cups baby kale or chopped kale, packed
• Feta or goat cheese, crumbled (optional)