A warming dish to counter autumn’s cooler temperatures, made with roasted tomatoes elevated by curry powder plus plenty of flavorful fresh herbs.
- 1 pint cherry tomatoes
- 2 cloves garlic, smashed
- 3 tablespoons extra virgin olive oil
- 1 teaspoon curry powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 cup French green lentils
- 3 tablespoons chopped fresh cilantro or parsley
- 2 scallions, very thinly sliced
Heat the oven to 400°F.
In a small baking dish, combine the tomatoes, garlic, oil, curry powder, salt, black pepper, and red pepper flakes and stir. Roast for 25 to 30 minutes, until the tomatoes soften and begin to burst.
Fill a medium saucepan with water 1 inch from the top and bring to a boil. Add the lentils and cook 25to 30 minutes, until tender. Drain and shake out excess water. Return them to the saucepan, add the tomato mixture, and stir to combine.
Serve the lentils hot or at room temperature and top with the cilantro and scallions.
Yield: 4 Servings
236 calories, 11g total fat, 2g saturated fat, 10g protein, 27g carbohydrate, 13g dietary fiber, 4g sugar, 0g added sugar, 0mg cholesterol, 149mg sodium