Warm Beluga Lentil Salad with Blistered Cherry Tomatoes, Wilted Kale, and Tahini

Ingredients

• 2 tsp olive oil (divided)
• 1/2 lb cherry tomatoes (halved)
• 3/4 tsp salt (divided (1/4 tsp for tomatoes, 1/2 tsp for lentils))
• 2 tbsp olive oil (divided)
• 1 whole shallot (diced)
• 2 whole garlic cloves (roughly chopped)
• 2 cups cooked Beluga lentils (black caviar or French green lentils; do not use split lentils)
• 2 tbsp balsamic vinegar
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 2-3 tbsp water (splash, as needed to loosen lentils)
• 2-3 handfuls baby kale (or chopped chard or other hearty greens)
• 2-3 tbsp tahini sauce (optional)
• 1/4 cup feta cheese (optional, crumbled)
• 1/4 cup goat cheese (optional, crumbled)
• 1 tbsp extra virgin olive oil (optional, for drizzling)

Instructions

1. 1

   In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add tomatoes and salt and cook for about 5 minutes, until tender and blistered, but not losing their shape. Carefully spoon tomatoes out of the pan and set them aside.

   5 min
2. 2

   In the same pan, heat 2 tablespoons olive oil over medium heat and add the shallot and garlic, stirring often, until tender and golden, about 3 minutes. Add the cooked lentils, balsamic vinegar, salt and spices and stir, warming them up. If dry, add a splash of water to loosen them just a bit. Once warm, add the kale a handful at a time, stirring, tossing and wilting. Taste and adjust salt.

   10 min
3. 3

   Divide the lentil and kale among two bowls. Surround with the blistered tomatoes, and top with optional crumbled feta or goat cheese, tahini sauce, or a drizzle of good quality olive oil.

4. 4

   Enjoy!

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