Roasted Tomato Lentil Salad with Crispy Shallots
- 5 cups cherry tomatoes, cut in half
- 1/4 cup olive oil
- 2 teaspoons granulated garlic or garlic salt
- Salt to taste
- 2 cups French green lentils, rinsed
- 2/3 cup goat cheese
- Juice and zest of 1 lemon
- 2 tablespoons Dijon mustard
- 3 large shallots, peeled and sliced thin
- 2/3 cup chive, finely chopped
- 2/3 cup basily, finely chopped
- Fresh ground pepper to taste
- 4 pitas, cut in half and toasted
- Produce
- Cherry tomatoes (5 cups)
- Chive (2/3 cup)
- French green lentils (2 cups)
- Lemon, Juice and zest of (1)
- Shallots, large thin (3)
- Condiments
- Dijon mustard (2 tablespoons)
- Cooking & Baking
- Garlic or garlic salt, granulated (2 teaspoons)
- Olive oil (1/4 cup)
- Pepper, Fresh ground (1)
- Salt (1)
- Bread & Baked Goods
- Pitas (4)
- Dairy
- Goat cheese (2/3 cup)
- Other
- 2/3 cup basily, finely chopped
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 11, 2011 (1 year ago).
62 people saved this recipe.
