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Savoury French Lentils with Roasted Tomatoes and Confetti Vegetables

Serves 4.


    Lentils capture flavours beautifully in recipes. The combination of fresh herbs and the zip of lemon make it a delicious side dish to grilled meats.



    • If you’re making extras, this recipe can be refrigerated for several days and flavoured up to suit any meal.
    • To soak or not to soak is always the question. The beauty of using French lentils is that, unlike peas and legumes, they hold their shape, even after cooking. Avoid adding seasonings such as salt or acids (like lemon juice) until lentils are cooked.


    Savoury French Lentils with Roasted Tomatoes and Confetti Vegetables


    • 4 Roma tomatoes
    • 2 Tbsp (30 mL) extra-virgin olive oil, divided
    • 1/4 tsp (1 mL) sea salt
    • 1 cup (250 mL) dried black beluga or Le Puy lentils
    • 1/2 red onion, diced
    • 1 Tbsp (15 mL) rice vinegar
    • 2 garlic cloves, smashed and minced
    • 1 yellow bell pepper, seeded and diced
    • 1 small zucchini, diced
    • 1/4 cup (60 mL) soft goat cheese or ricotta, crumbled
    • 2 Tbsp (30 mL) toasted pine nuts
    • 2 Tbsp (30 mL) rice vinegar, plus extra
    • 1 Tbsp (15 mL) extra-virgin olive oil
    • 1 Tbsp (15 mL) finely chopped fresh thyme
    • 1 Tbsp (15 mL) finely chopped fresh dill
    • 2 tsp (10 mL) honey
    • 1/2 tsp (2 mL) lemon zest
    • 1/4 tsp (1 mL) sea salt
    • Freshly ground black pepper, to taste


    Per serving:

    • calories357
    • protein17g
    • fat16g
      • saturated fat3g
      • trans fat0g
    • carbohydrates38g
      • sugars5g
      • fibre8g
    • sodium341mg



    Preheat oven to 275 F (135 C).


    Cut tomatoes into quarters and place skin-side down on parchment paper-lined baking sheet. Drizzle with 1 Tbsp (15 mL) oil and lightly season with salt. Place in preheated oven for 1 to 1 1/2 hours, or until as dried as you like.


    While tomatoes are roasting, place lentils in medium saucepan, cover with 4 cups (1 L) water, and bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender to the bite, about 25 minutes. Drain in fine-mesh sieve and transfer to large bowl.


    In saucepan, heat 1 Tbsp (15 mL) oil. Add onion and sauteu0301 until soft and almost clear. Splash with rice vinegar. Add garlic, yellow pepper, and zucchini. Continue to sauteu0301 until softened, about 5 to 7 minutes. Remove from heat and set aside.


    To make dressing, in small bowl, combine ingredients. Briskly stir to blend. Toss with vegetables and then spoon over lentils. Scatter with goat cheese or ricotta and pine nuts. Serve warm or at room temperature. Delicious served as a side dish with grilled chicken.


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    This recipe is part of the Inglorious Produce collection.



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    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.