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Ingredients (yields 4 servings)
- 2 C cherry tomatoes
- 1 large red onion
- 1 tbsp avocado oil
- 1 tsp ground cumin
- 1/2 tsp salt
- 2 C green lentils (French lentils are best!)
- 4-5 C of water
- 1/2 tsp salt
- 1/4 C olive oil
- 1/2 tbsp red wine vinegar
- 1/2 lime, juiced
- 1 tsp chopped fresh parsley
- 1/2 tsp honey
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 1-2 avocados, cubed
Optional
- 4 tbsp sour cream with 1/4 tsp chipotle paste
- 4 tbsp plain yogurt with some Cholula sauce
Lentil and roasted tomato salad
Perfect warm salad for fall or winter, and super healthy, too. Don't skip the avocado.
610-670 kcal per serving (depending on avocado)
Cooking time: 45 minutes
Instructions
- Preheat the oven to 375 F (190 C).
- Wash and roughly dry 2 C of cherry tomatoes, then spread them straight on a stainless steel baking sheet. Peel and cube 1 red onion and add to the tomatoes. Drizzle with 1 tbsp of avocado oil, then sprinkle 1 tsp ground cumin and 1/2 tsp salt over the sheet pan and mix everything well. Roast for about 30-40 minutes, until the tomatoes are nicely wrinkled.
- Place 2 C of green lentils and 4-5 C water in a heavy saucepan, add 1/2 tsp salt, and bring to the boil. Boil for 25 minutes and then drain off any excess water.
- Meanwhile, whisk the sauce: 1/4 C olive oil, 1/2 tbsp red wine vinegar, juice of 1 lime, 1 tsp chopped parsley, 1 tsp honey, 1/8 tsp each salt and ground black pepper.
- Cube 1-2 avocadoes, then arrange everything in bowls and drizzle over with the sauce. Voilà!