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An image of black lentils with tomatoes in a bowl with mozzarella

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 5 minutes
Course Main Course
Cuisine Mediterranean
Servings 6
Calories 293 kcal

Ingredients
  

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

Instructions
 

  • 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.

Nutrition

Calories: 293kcalCarbohydrates: 23gProtein: 13gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 8mgSodium: 127mgPotassium: 272mgFiber: 8gSugar: 3gVitamin A: 976IUVitamin C: 31mgCalcium: 125mgIron: 4mg
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