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

Name: 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)

www.nutritionletter.tufts.edu

For the tomatoes: In a large skillet, heat olive oil over medium high heat. Add tomatoes and a pinch of salt and cook for about 5 minutes. They should be tender and blistered, but not losing their...

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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)