Cozy Lentils, Slow-Roasted Tomatoes & Onion
with Kale Salad, Feta & Dried Cranberries
Cooking time
25 minutes
Servings
2/4
Calories
730 /serving
Well, hello there winter. We heard that you called. So we dialed up this down-home dinner to keep the frost off the windows. It achieves divine proportions without meat, instead spotlighting rib-sticking lentils cooked with garlic and fennel-laced seasonings. Add oven-sweet roasted tomatoes and onion, along with dried cranberries and crumbles of briny feta cheese for full-bodied sensations. Land the works on a kale salad massaged with a vivacious white balsamic vinaigrette.
We will send you:
- 2 Garlic cloves
- 1 Onion (or shallot)
- 3 Tomatoes
- 1 Bunch of lacinato kale
- 30ml White balsamic vinegar
- 25g Dried cranberries
- 110g Puy lentils
- 60g Feta
- 8g Gentle Fennel spices (salt, black pepper, garlic, onion, fennel, herbs, paprika, sunflower oil, parsley)
Contains: Milk, Sulphites
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
8 g
Sodium
800 mg
Total Carb
78 g
Sugars
22 g
Protein
31 g
Fibre
26 g
Preparation
Mise en place
Preheat the oven to 450°F. Using a strainer, rinse the lentils. Halve and peel the onion; small-dice ½ and cut the remaining ½ into ½ inch wedges. Mince the garlic.
Cook the lentils
In a medium pot, heat a drizzle of oil on medium-high. Add the diced onion, ¾ of the garlic and ½ the spices. Sauté, 1 to 2 min., until fragrant. Add the lentils and 2 ¼ cups water (double for 4 portions); bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, 20 to 25 min., until tender and the water has been absorbed; season with a drizzle of oil and S&P.
Roast the tomatoes & onion wedges
Meanwhile, halve the tomatoes lengthwise. On a lined sheet pan, toss the tomatoes and onion wedges with a drizzle of oil, the remaining spices and S&P. Arrange the tomatoes, cut-sides up, and roast, flipping the onion wedges halfway, 15 to 20 min., until tender and browned.
Massage the kale
Meanwhile, remove the kale leaves from the stems; tear the leaves. In a small bowl, make the vinaigrette by combining the vinegar, remaining garlic, 3 tbsp oil (double for 4 portions) and S&P. In a large bowl, combine the kale and ½ the vinaigrette. Massage the kale, 1 to 2 min., until softened.
Finish & serve
Crumble the cheese. Drain any remaining liquid from the lentils. Divide the kale between your bowls. Top with the lentils, tomatoes, onion wedges, cranberries and cheese. Drizzle with the remaining vinaigrette. Bon appétit!
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