Black Lentils with Roasted Tomatoes, Mozzarella and Pesto
Black lentils with roasted tomatoes and garlic, pesto and creamy mozzarella. This is a beautiful and flavorful vegetarian main dish or side dish.
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine Mediterranean
Servings 6
Calories 293 kcal
For the roasted tomatoes
- 1 1/2 pounds multi-colored grape or cherry tomatoes
- 5 cloves garlic minced
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon ground black pepper
For the lentils
- 1 cup black beluga lentils rinsed and picked over
For serving
- 1/4 cup pesto homemade or prepared
- 4 ounces mini mozzarella balls
- 1/4 cup chopped parsley optional
Preheat oven to 375.
Add tomatoes, garlic, olive oil and pepper to a large baking or roasting dish. Roast for 1 hour, stirring occasionally. Remove tomatoes from oven.
Meanwhile, bring 4 cups of water to a boil over medium high heat in a medium pot. Once boiling, add lentils and reduce heat to a simmer. Simmer lentils until tender, about 20 minutes. Drain and rinse in cold water.
Add lentils to tomatoes and stir to combine. Top dish with pesto, mozzarella and parsley. Serve.
Calories: 293kcalCarbohydrates: 23gProtein: 13gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 8mgSodium: 127mgPotassium: 272mgFiber: 8gSugar: 3gVitamin A: 976IUVitamin C: 31mgCalcium: 125mgIron: 4mg