vrijdag 22 november 2013

French Lentils with Tomatoes, Marcona Almonds & Goat Cheese (Kopie)

Inspired by Table 3
Serves two as an entree; four as a side

On soaking lentils: As mentioned in the above post, we soaked the lentils overnight before using them in this recipe. Because lentils are typically easier to digest than grains, soaking them is not necessary, but it can be helpful. Tim says he’s noticed he always feels better when he soaks them ahead of time. If you do choose to soak them, a good rule of thumb is to cover the lentils with water and add a little bit of acid (such as lemon juice, apple cider vinegar or whey); then, if they absorb all the water quickly, add more. Strain before cooking.

Olive oil
6-8 sprigs of fresh thyme
1 cup of chopped organic grape tomatoes
1/2 cup chopped, salted marcona almonds
1 1/2 cups cooked French lentils*
2 to 3 ounces of goat cheese

Heat a glug or two of olive oil in a large saucepan on the stove. As the pan raises to medium heat, add in the leaves of six to eight sprigs of fresh thyme. Add tomatoes and almonds, and cook until the tomatoes are soft and you can smell the nuts roasting.

Pull off the heat and add the cooked lentils, stirring everything together in the pan. Let cool a bit. Add goat cheese (I like to slice it up a little, but you could add whole and just stir throughout—it will slightly melt into the lentils).

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