Upon moving into our apartment, we realized the kitchen was microwave-less. After having to make do without one for the past 7 weeks or so, we came to realize how little we missed it. A while back I replaced all my plastic storage containers with these glass ones, making reheating so much easier. I can just pop the leftovers straight into the oven without having to dirty another dish. I did buy small saucepan for heating up soups, pastas, rice and the like, which makes heating on the stove even faster and cleanup a cinch.

Another reason we haven’t missed a microwave is we’ve been enjoying all the summer seasonal fruits & vegetables. This lentil salad is full of fresh herbs, bright summer heirloom tomatoes and tangy goat cheese. It’s a perfect salad served up warm or cold, either on it’s own or smashed inside of pita bread.

Summer Tomato Lentils
Adapted from Sprouted Kitchen

  • 1 cup lentils
  • 1 Lemon, zest and juice
  • 1/3 cup goat cheese
  • 2 shallots, sliced thin
  • 3 cups baby heirloom tomatoes
  • 1 T olive oil
  • 1/3 cup chives, finely chopped
  • 1/3 cup basil, chopped
  • 1 T dijon mustard
  • 1 t garlic salt
  • Salt & pepper to taste

325 Oven. Cut tomatoes in half. On the baking pan, toss with 1/2 T of the olive oil and garlic salt. Roast in the oven for 30 minutes. Rinse and drain lentils. In a pot bring 1 1/2 cups water to a boil, add the lentils, turn down the heat to medium and simmer for about 20 minutes, or until softened. Put them in a large bowl and crumble in the goat cheese so it melts. Add the lemon zest and juice, and gently fold to coat. Heat up the remaining 1/2 T olive oil on medium. Add the sliced shallots and cook about 15 minutes, until they are golden brown on both sides. Gently fold the mustard and fresh black pepper & salt into the goat cheesey lentils. Add the basil and mint, roasted tomatoes and crispy shallots.

Images: sammyw

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