Looking for a warming dish to counter autumn’s cooler temperatures? Look no further than our latest recipe. Simple, savory and delicious, our Lentils with Roasted Curry Tomatoes will light up your taste buds and stick to your ribs —without weighing you down.
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Roasted cherry tomatoes get elevated to a whole new level with curry powder and garlic before being added to the base of this vegetarian dish: hearty, petite French lentils. Scallions and fresh herbs, the top note, offer a touch of sharpness. Perfectly balanced, and loaded with nutrients and fiber, this dish is destined to become a fall favorite.
1 pint cherry tomatoes
2 cloves garlic, smashed
3 tablespoons extra virgin olive oil
1 teaspoon curry powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 cup French green lentils
3 tablespoons chopped fresh cilantro or parsley
2 scallions, very thinly sliced
- Heat the oven to 400°F.
- In a small baking dish, combine the tomatoes, garlic, oil, curry powder, salt, black pepper, and red pepper flakes and stir. Roast for 25 to 30 minutes, until the tomatoes soften and begin to burst.
- Fill a medium saucepan with water 1 inch from the top and bring to a boil. Add the lentils and cook 25 to 30 minutes, until tender. Drain and shake out excess water. Return them to the saucepan, add the tomato mixture, and stir to combine.
- Serve the lentils hot or at room temperature and top with the cilantro and scallions.
Nutritional Information (per serving)
Makes 4 servings.
236 calories, 11 g total fat, 2 g saturated fat, 10 g protein, 27 g carbohydrate, 13 g dietary fiber, 4 g sugar, 0 g added sugar, 0 mg cholesterol, 149 mg sodium
Developed by Sara Quessenberry for Cleveland Clinic Wellness