Lentils with Roasted Tomatoes
Broccoli Rabe and Bell Pepper Sauté
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Dasani Purified Water
Ingredients
- 2½ cups water
- 1 cup green or French lentils, rinsed and drained
- 1 clove garlic, minced
- ¾ tsp salt, divided
- 1 pint grape tomatoes
- ½ cup sliced celery
- ½ cup olive oil, divided
- 2 Tbsp balsamic vinegar
- ½ small shallot, thinly sliced
- ½ Tbsp agave nectar
- ½ Tbsp Dijon mustard
- 2 Tbsp chopped fresh basil
Instructions
- Bring water, lentils, garlic, and ¼ tsp salt to a boil in a saucepan. Reduce heat; simmer 20 to 30 minutes or until tender. Drain, if necessary.
- Meanwhile, sauté tomatoes and celery in 1 Tbsp hot oil in a large skillet over medium-high heat 4 to 5 minutes or until tomatoes begin to burst. Sprinkle with ¼ tsp salt; cook 1 minute. Remove from heat.
- Whisk together vinegar, shallot, agave, Dijon, and ¼ tsp salt in a small bowl; whisk in 6 Tbsp oil until blended.
- Combine lentils, tomato mixture, and basil in a large bowl; stir in desired amount of dressing.
Side Dish Ingredients
- ¾ lb broccoli rabe
- 1 red bell pepper, thinly sliced
- ½ Tbsp olive oil
- 1 clove garlic, minced
- ½ Tbsp fresh lemon juice
Side Dish Instructions
- Sauté broccoli rabe and bell peppers in hot oil in large skillet over medium-high heat 4 minutes.
- Stir in garlic. Cook 3 minutes or until broccoli rabe is crisp-tender. Remove from heat; drizzle with lemon juice. Season with salt and pepper to taste.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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