Dinner Tonight: Roasted Tomato Lentil Salad with Crispy Shallots
Roasting tomatoes to concentrate their flavor is something I often do to improve tomatoes that aren't the best quality. But doing so with perfect tomatoes has an even more dramatic effect. Tucked into a sea of lentils coated in Dijon, goat cheese, olive oil, and herbs, they taste like everything you wish a sun-dried tomato would be with none of the bitterness. Sweet, salty, and tangy all at the same time.
Roasting tomatoes to concentrate their flavor is something I often do to improve tomatoes that aren't the best quality. But doing so with perfect tomatoes has an even more dramatic effect. Tucked into a sea of lentils coated in Dijon, goat cheese, olive oil, and herbs, they taste like everything you wish a sun-dried tomato would be with none of the bitterness. Sweet, salty, and tangy all at the same time.
- salt to taste
- 1/4 cup olive oil
- fresh ground pepper to taste
- 2 tablespoons dijon mustard
- juice and zest of 1 lemon
- 5 cups cherry tomatoes cut in half
- 2 teaspoons granulated garlic or garlic salt
- 2 cups french green lentils rinsed
- 2/3 cup goat cheese
- 3 large shallots peeled and sliced thin
- 2/3 cup chive finely chopped
- 2/3 cup basily finely chopped
- 4 pitas cut in half and toasted
- Carbohydrate 87.8528980370301 g
- Cholesterol 29.8620000252439 mg
- Fat 16.5777286012388 g
- Fiber 34.0559250680429 g
- Protein 37.8497319425649 g
- Saturated Fat 8.55942847468961 g
- Serving Size 1 1 Serving (526g)
- Sodium 1178.53667226805 mg
- Sugar 53.7969729689872 g
- Trans Fat 1.10792531210447 g
- Calories 637 calories
Step-by-step
- Preheat oven to 325°F.
- Toss the cherry tomatoes with 1 tablespoon of the oil, along with the granulated garlic and salt to taste.
- Spread them out on a baking sheet, cut side up, and roast until shrunken, sweet, beginning to brown but not burned, about 30 minutes.
- Remove and allow to cool.
- In the meantime, bring 4 cups water to boil in a large saucepan and add the lentils.
- Over medium heat, simmer the lentils, covered, until the water is absorbed and the lentils are tender, 20-25 minutes.
- If necessary, add more water to completely cook them until tender.
- Drain any excess water from the lentils, then add the goat cheese, lemon zest and juice, and Dijon mustard.
- Fold gently to melt the goat cheese and season to taste with salt (it will need plenty).
- While the lentils cool, heat a tablespoon of oil over medium in a medium skillet until shimmering.
- Add the shallots and cook until brown and crisp, about 10 minutes.
- Fold the herbs, tomatoes, and remaining olive oil into the lentils.
- Season with pepper, then taste and season as necessary with salt and/or more lemon juice.
- Serve in toasted pita halves.
A Weekend Feast: Roasted Tomato Lentil Salad
As a busy professional woman, finding time to cook a delicious and healthy meal can be a real challenge. Weekends are my sanctuary, a time to relax, unwind, and indulge in a little culinary creativity. This Roasted Tomato Lentil Salad is my go-to dish for those precious weekend evenings. It's hearty, flavorful, and surprisingly easy to make, even when my schedule is packed.
The inspiration for this recipe came from a recent trip to the farmer's market. The vibrant colors of the cherry tomatoes, plump and juicy, practically called out to me. I knew I wanted to create something special, something that celebrated the freshness of the ingredients. The lentils add a wonderful textural contrast, their earthy flavor perfectly complementing the sweet roasted tomatoes. And the crispy shallots? A delightful crunch that takes the whole dish to another level.
What I love most about this salad is its versatility. It's equally satisfying as a light lunch or a substantial dinner. The combination of sweet, salty, tangy, and earthy flavors is a symphony for the taste buds. And the best part? It's incredibly easy to adapt to whatever ingredients you have on hand. Feeling adventurous? Throw in some crumbled feta cheese or toasted pine nuts. Want something simpler? Omit the shallots altogether; the salad is still amazing.
This recipe isn't just about the food; it's about the process. The act of roasting the tomatoes, the satisfying simmering of the lentils, the delicate sizzle of the shallots – each step is a small moment of mindful cooking, a chance to de-stress and connect with the culinary arts. And the final result? A bowl of pure deliciousness that nourishes both body and soul. It's the perfect way to celebrate a successful week, or simply to enjoy a quiet evening at home.
Beyond the Recipe:
This salad is perfect for meal prepping. Make a large batch on the weekend and enjoy it throughout the week for lunch or dinner. You can store it in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions:
Serve this salad as a complete meal, or as a side dish alongside grilled chicken or fish. It also makes a wonderful addition to a summer barbecue.
Variations:
Feel free to experiment with different herbs and spices to create your own unique flavor profile. Some suggestions include: oregano, thyme, rosemary, cumin, or coriander.
The Joy of Cooking:
More than just a recipe, this Roasted Tomato Lentil Salad represents a connection to something greater than myself—a connection to the earth, to the seasonality of ingredients, and to the simple pleasure of creating something delicious from scratch. It's a reminder to slow down, appreciate the details, and savor the moments, both in the kitchen and in life.
So, gather your ingredients, put on some music, and prepare to embark on a culinary journey that will leave you feeling nourished, satisfied, and inspired. The beauty of this dish lies not just in its flavor, but in the joy of creating it. Embrace the process, enjoy the experience, and let the aromas fill your kitchen with warmth and deliciousness.
