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Lentils With Blistered Tomatoes And Kale | Feasting At Home
Ingredients
- 2 teaspoons olive oil
- 1/2 pound cherry tomatoes- halved
- pinch salt
- 2 tablespoons olive oil
- 1 shallot, diced
- 2 garlic cloves, rough chopped
- 2 cups cooked lentils (Beluga lentils, black caviar or french green. Do not use split lentils.)
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- splash water
- 2–3 large handfuls baby kale
- Optional additions- crumbled feta or goat cheese, drizzle of olive oil.
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