Sunday, August 9, 2009


Lentils and tomatoes (recipe in the comments)
Biermeister cheese
Arugula salad
Multigrain rolls

Hot tea
This is one of our favorite uses for fresh, ripe tomatoes. The flavors just sing here and the allspice in the lentils is an unexpected counterpoint. This also happens to be one of my mother's favorite recipes, so it was a no brainer to make it in August for her visit :) The cheese is a local variety that is basked in beer and maintains a slight hint of hoppy goodness. We love it. The rest is just simple ingredients - the ideal summer dinner.

Prep Notes
Difficulty: Super easy
Chopping: Tomatoes, garlic, chives
Time: 20 minutes + 25 minutes unattended to cook the lentils
Make ahead: I almost always make the lentils early and then put tfreshly cooked tomatoes on top.

J: "Perfectly August."
M: "Subtly elegant!"

1 comment:

J said...

Lentils with Tomatoes – Meals That Heal
Serves 3

1 ½ cups brown lentils, picked over and rinsed
3 ½ cups water
¼ t allspice
½ t black pepper, divided
¾ t salt, divided
2 T extra virgin olive oil
2 cloves minced garlic
3 medium tomatoes, cut into 1 ½” chunks
1 container plain yogurt
2 T chopped scallions, parsley or chives

Combine lentils, water, allspice, and ¼ t of pepper. Bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are soft but still hold their shape. Remove from heat and stir in ½ t of salt.

Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add the tomatoes, the remaining ¼ t salt, and the remaining ¼ t pepper. Cook, stirring occasionally, for 2 minutes or until the tomatoes release their juices. Remove from heat.

Drain the lentils and place in a shallow dish or platter. Spoon the tomato mixture over the lentils. Sprinkle with the scallions or herbs. Serve with yogurt for topping.