lentils

Herby Lentil Tart

I love this tart. It has so much flavor, is warming and comforting. I developed this recipe last Thanksgiving when I needed a main dish, but wanted to do something different. This recipe is super versatile, as you can play with the flavors in the filling. It would be delicious in the summer with  pesto seasoned lentils. You can also create mini tarts and serve as an appetizer. Enjoy!

Recipe:

  • 1 sheet of puff pastry
  • 2 1/2 cups cooked lentils (I used French)
  • 1 medium onion, thinly sliced
  • 2 T olive oil
  • 1 tsp each of fresh sage, rosemary, marjoram, and thyme, chopped
  • 1/2 cup chopped walnuts
  • 1 T pomegranate molasses
  • 2 T mustard
  • 1/2 cup gorgonzola
  • salt and pepper to taste
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Preheat your oven at 425. Remove puff pastry from the freezer and let it come to room temperature.

Pour 1 tablespoon olive oil into a cast iron skillet over medium heat.  Add the sliced onion and cook, stirring occasionally, until slightly caramelized. Add a sprinkle of salt and the herbs. Stir until fragrant and add the lentils. Season with a bit more salt and cook until everything is combined. Taste and adjust flavors to your preference. 

In a small bowl combine molasses, 1 T olive oil, 1 T mustard and pepper. Pour over lentils and stir until combined. Allow the liquid to cook down by about half. Add the chopped walnuts and stir to combine. 

On a parchment lined baking sheet, roll out the puff pastry. Brush with olive oil, leave a 1 inch border around the edge. Brush the edge with water and fold over 1/2 inch to create a raised crust. Brush the center of the tart crust with mustard. Pour the lentil mixture into the center of the crust and spread until even. Sprinkle with crumbled gorgonzola and place in the oven. Bake for 30-45 minutes until the edges are golden brown and crispy. Remove from the oven and serve warm with a beautiful green salad. 

Summer Veggies and Lentil Fusilli

I know I have been MIA. We have been in the middle of a move and this crazy lady thought she would somehow be able to cook and or have the time to stop and write a blog post. That didn't happen :) I did; however, manage to throw together a delicious and easy dinner the other night. It is quick, loaded with plant-based protein and veggies. It is the perfect Summer evening pasta. I am happy to be back up and running. Stay tuned for some exciting content in the next couple weeks. 

 

A little about my pasta journey:  Living in Italy greatly influenced and changed the way I make Italian food. One of my most favorite ways to cook pasta is by adding lentils. It adds protein, texture and a delicious earthy flavor. Italians love to lace their pasta with beans. Trust me on this one!

Ingredients:

  • 12 oz gluten free pasta
  • 2 small or 1 large zucchini
  • 2 cups chopped kale
  • 1 cup steamed lentils
  • 1/4 cup kalamata olives, chopped
  • Zest and juice from half a lemon 
  • 1 cloves garlic thinly sliced
  • Chili flakes
  • Salt to taste
  • Pecorino cheese (optional, but oh so delicious
  • Micro greens
  • drizzle of good quality Extra Virgin Olive Oil (EVOO)

Bring a large saucepan with a small handful of course salt to boil. Add the pasta (I used this one). Cook until tender, drain and reserve 1 cup pasta water. 

Thinly slice the garlic. Cut zucchini down the middle lengthwise, turn so that flat side is on your cutting board and cut in half lengthwise again. Cute quarters into 1/2 inch slices. Wash, stem and chop the kale.

Heat a cast iron skillet on medium heat until hot, add 1 T olive or avocado oil and garlic. Stir until fragrant and add zucchini, a sprinkle of salt and dried red pepper flakes. Cook until softened and add lentils. Cover with a lid and let steam until zucchini is very soft. Add kale and cover with lid. Cook until kale is bright green and slightly wilted. Add lemon zest and cook until fragrant. Add 1/2 cup pasta water and cook until reduced by at least 1/2. Squeeze in juice from half a lemon, kalamata olives and drained pasta. 

Plate the pasta, drizzle with a generous amount of EVOO. Top with shaved pecorino and micro greens of choice (I used pea shoots)