Warm Black Lentils & Tomato

3 Tbs. extra-virgin olive oil
3 cloves garlic, sliced
¼ tsp. crushed red pepper (optional)
3 cups chopped fresh tomatoes
2 cups cooked black lentils
1 Tbs. capers
½ tsp. kosher salt

  1. Heat the oil in a large pan over medium heat until shimmering hot. Sauté the garlic and red pepper until fragrant, 30 seconds to 1 minute.

  2. Stir in the tomatoes and simmer until softened, 2-3 minutes.

  3. Stir in the lentils, capers, and salt.

Serves 4. | Time: 25 minutes.

Per serving (1 cup):

Calories: 250
Total fat: 11 g
Sat fat: 1.5 g
Carbs: 28 g
Fiber: 13 g
Total sugar: 4 g
Added sugar: 0 g
Protein: 11 g
Sodium: 300 mg

Crunchy Black Lentil Salad

1 tsp. lemon zest
2 Tbs. fresh lemon juice
1 tsp. dijon mustard
2 Tbs. minced shallot
2 Tbs. extra-virgin olive oil
½ tsp. kosher salt
2 cups cooked black lentils
1 cup sliced celery heart
¼ cup chopped walnuts
¼ cup shaved Manchego or parmesan cheese
Freshly ground black pepper

  1. In a large bowl, whisk together the lemon zest, lemon juice, mustard, shallot, oil, and salt.

  2. Toss with the lentils, celery, walnuts, and cheese. Season to taste with the pepper.

Serves 4. | Time: 25 minutes.

Per serving (¾ cup):

Calories: 280
Total fat: 14 g
Sat fat: 3 g
Carbs: 26 g
Fiber: 12 g
Total sugar: 2 g
Added sugar: 0 g
Protein: 13 g
Sodium: 340 mg

Got a question or suggestion? Write to Kate at healthycook@cspinet.org.

Photos: Kate Sherwood & Jennifer Urban/CSPI.