I work in the hospitality industry. There are no holidays, and ‘weekends’ typically come in the form of a Tuesday and Thursday. This does make for productive days off, but there is something about the traditional weekend day that makes me feel like I don’t need to set an alarm. I love taquito-ing myself in my soft white comforter, listening to people futz around in the back alley and having tea in a mug that doesn’t have to fit in my car cup holder. I love you, Saturday.

Laguna Beach has their farmers market on Saturday, so that was my first stop this past (real) weekend. You know, once I got out of my fluffy taquito. I can travel to others during the week if need be, but I find it much more charming to walk to my market, canvas bag in hand- it fits the Saturday picture I paint in my head. I joined the people hovering around the testers enjoying the sweet smell of stone fruits on little toothpicks. Hugh lingered in the background twittering about how 'the hippies were looking at him funny.’ Typical.

There is so much produce in season right now; I grabbed a few favorites to fill my mini fridge, along with some incredibly fragrant baby tomatoes that I thought would be great in a big bowl of lentils. As they delicately roast in the oven, the sweet flavor becomes more pronounced. sumtomlents_02

SUMMER TOMATO LENTILS // Serves 2 as entrée, 4 as a side

1 Cup Lentils
1 Lemon, zest and juice
1/3 Cup Goat Cheese
2 Large Shallots, peeled and sliced thin
3 Cups Baby Tomatoes
2 Tbsp. Olive Oil
1/3 Cup Chives, Finely Chopped
1/3 Cup Basil, Chopped
1 tbsp. Dijon Mustard
1 tsp. Garlic Salt
Fresh Ground Pepper to tastesumtomlents_03sumtomlents_04sumtomlents_05

Oven to 325'

Note: I cook my lentils in unsalted water, as salt is said to toughen the beans- they will taste most fresh if the seasoning is added at the end.

1. Cut tomatoes in half. On the baking pan, toss with 1/2 tbsp. of the olive oil and garlic salt. Turn the tomatoes so they are cut side up, and roast in the oven for 30 minutes.
2. Rinse and drain the lentils, pick out any scrappy pieces. In a medium pot bring 1½ cups water to a boil, add the lentils, turn down the heat to medium and simmer for about 20-25 minutes. Test the beans for doneness; the liquid should be absorbed, add more if they are not soft to your taste. Put them in a large bowl and crumble in the goat cheese so it melts in the warmth. Add the lemon zest and juice, and gently fold to coat.
3. While lentils are cooling, make the crispy shallots. In a small saucepan, heat up 1/2 tbsp. olive oil on medium. Add the sliced shallots and cook about 15 minutes, until they are golden brown on both sides.
4. Gently fold the dijon mustard, remaining olive oil and fresh black pepper into the goat cheesey lentils. Add the basil and chives, roasted tomatoes and crispy shallots. Add salt to your preference.

~ Serve in a pita or butter lettuce wraps!sumtomlents_06

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    Wonderful Site, Carry on the fantastic work. Thanks for your time.

Reader Comments (74)

looks amazing Sara!!!!! do you have any left over?? i want it!

July 17, 2009 | Unregistered CommenterJackie

That is amazing. Really makes me dread going to the cafeteria. I would love to be drinking my morning coffee in a mug too big for my cup holder....

July 17, 2009 | Unregistered CommenterTerri

Sprouted Kitchen makes me happy.

July 17, 2009 | Unregistered CommenterMae Bird

your photos are amazing!

July 17, 2009 | Unregistered Commentermara

This is perfect! I will def be making this some night my husband is out. He doesn’t do goat cheese and I can’t get enough of it! Yum!

July 17, 2009 | Unregistered Commenterfresh365

Boy, that sure beats a turkey sandwich for lunch. I think I've found a good weekend project.

July 17, 2009 | Unregistered Commenterlaura

Lentils are one of my very favorite things and this combo just looks stellar. I would never have thought to put a mixture like this in pita. Brilliant!

July 17, 2009 | Unregistered CommenterDana

aaah! This looks so good and those fresh little baby maters gets me all giddy. Looks so good :) I'm so jealous of your farmer's market. Here in vegas we don't really have much.

July 17, 2009 | Unregistered CommenterEatingRD

So yummy! I'm adding this to my list of things to make!

July 17, 2009 | Unregistered Commentererin @ dessert girl

sooo delicious. I can't seem to let lentils go. even though it's totally summer and I generally associate them with fall and winter.

i looooooove your recipes and photos and everything. just so incredibly pretty.

have a happy weekend. and make some more things to share with us, kay?

July 17, 2009 | Unregistered Commenterkristina

Your tomato pictures are amazing -- they are by far my favorite thing to eat, so I want to pluck them off the screen right now!

That looks really tasty! In pitas it must be amazing...

July 18, 2009 | Unregistered CommenterMarion

As soon as my tomatoes ripen I'm going to give this recipe a try. Like that it uses shallots, because I was wondering what to do with the ones I just harvested. My son is always begging me to make lentil soup, so maybe this will satisfy him for a while. By the way, beautiful blog!


July 18, 2009 | Unregistered CommenterJane

I can't ever have enough lentil (or beans in general) recipes. This recipe looks amazing! I can't wait to try it!

July 18, 2009 | Unregistered CommenterLisa's Cocina

Beautiful pictures and it sounds delish! I especially love the pictures of the tomatoes. I can't wait for them to hit the market in full swing!

July 18, 2009 | Unregistered CommenterWhitneyinchicago@gma

That looks amazing! I'm adding this to my list of things to make this summer.

July 18, 2009 | Unregistered Commenterfloating princess

Your photos are STUNNING! This looks delicious, I love the roasted tomato and lentil combo!

July 18, 2009 | Unregistered CommenterFaith

I love lunches like this. Yum!

July 18, 2009 | Unregistered CommenterABowlOfMush

WOW - amazing photos. First time to your site, and I am in love. What a fantastic recipe too.

What camera are you shooting with? Love the color tone and contrast you have going on.

July 18, 2009 | Unregistered Commentermatt

The ingredient list alone had me salivating, but then the last photo sent me over the edge. Such a perfect summer lunch. Gorgeous!

July 19, 2009 | Unregistered Commentertara

This looks spectacular! I love reading your blog, the photos are amazing and so simple and calming. Thanks!

July 19, 2009 | Unregistered CommenterLeanne

Love your intro on the benefits of working in the hospitality industry. I feel the same way! Who needs nights and weekends when you can have Tuesday morning with a cup of tea? It's a lovely life!

July 19, 2009 | Unregistered CommenterEmily

What a great way to use up cherry tomatoes! I have a ton growing in the garden and I have no idea what to do with them - besides the usual in the salad, etc.

July 19, 2009 | Unregistered CommenterThe Food Addicts

Your photos are wonderful! I love visiting the farmers market too, the closest one to my house is only open on Saturday morning too. This looks like a delicious meal!

July 19, 2009 | Unregistered CommenterAlta

I'm so happy you stopped by my blog cause it lead me to find yours! Oh my...your photos are amazing, and then you lead me to Hugh's blog and I was gasping in amazement....the photos are just too beautiful for words. I added you both to my blog list so I never miss a post!

July 19, 2009 | Unregistered CommenterLisa

these pix look amazing, as does the meal itself....

July 19, 2009 | Unregistered CommenterLynn@The Actors Diet

Hi there. Just wanted to say thank you for the comment on my watermelon post. Your tomato lentil recipe looks delish!

July 19, 2009 | Unregistered CommenterKari

Wow! This looks ridic. I want it to make it right this second but my BF hates lentils. Should I break up with him?!

July 19, 2009 | Unregistered CommenterAmy@OldSweetSong

okay...first of all your pictures are so amazing! second...i am running out to get all of these ingredients and make this for lunch!

July 20, 2009 | Unregistered Commenterrebecca

Seriously?!?! I'm salivating right now.... I want!!! Sara, you are incredible, and Hugh, these photos are amazing. You guys are a great team!

July 20, 2009 | Unregistered CommenterLeah

@Jane too hot for soup, lentil salad it is.
@matt Hugh shoots with a Canon 5D Mark2, it's his brain behind the camera that is making the pictures fabulous. If I may toot his horn, and I will.
@Amy you probably should. You know what they say, couples who don't like lentils together, never make it.
@Leah thank you!!! your support is ginormously appreciated!

July 20, 2009 | Unregistered CommenterSara

Your photographs are drop-dead gorgeous. I bet those tomatoes are so flavorful when roasted (esp being cherry variety to begin with). I will definitely be back!

July 20, 2009 | Unregistered CommenterLaura

Your site is beautiful. I love this meal too! Lentils are one of my favorite foods and paired with roasted tomatoes just seems delicious.

July 20, 2009 | Unregistered CommenterNutmeg Nanny

I love eating a veggie meal a couple times a week--good for the soul, and for keeping the muffin top in check, y'know? But my dear husband is more of the "where's the beef?" type. It's a battle.

I'm always looking for great bean recipes that might make him see the light--this one looks awesome!

adore your blog!
have been spreading it around.
will definitely use your recipes.

much love.

July 21, 2009 | Unregistered Commenteremel

I've never had lentils, but now I want to!

July 21, 2009 | Unregistered CommenterHannah

Gorgeous! Did you say "mini-fridge"? You're cooking like that in a place with just a mini fridge? Wow, that's great! I wish I lived in CA when I hear about the bounty of fresh veggies at the farmer's markets :-)

What beautiful food! I'm so glad Leah sent me your link.
Catherine Mazur

July 22, 2009 | Unregistered CommenterCatherine Mazur

just made this tonight - delish! even my picky husband loved it! thanks!

July 23, 2009 | Unregistered Commenteraliza

This looks delicious. I would never think to pair lentils with fresh tomatoes, but now I'd like to try. Gorgeous photos Hugh!

July 27, 2009 | Unregistered CommenterIsabelle

I just finished making this and it completely lived up to my expectations! This will definately be something I make again, and soon! Thanks for the delicious meal!

July 28, 2009 | Unregistered CommenterKari

Sprouted Kitchen you rock!! :) I tried this recipe tonight and it was fabulous. The combination of flavors is perfect. Having some for tomorrow's lunch too. Yay!! Thank you for sharing with us!!

July 29, 2009 | Unregistered CommenterYumi P

I like how you served them in wraps! Your photos are amazing.

July 30, 2009 | Unregistered Commenterpigpigscorner

Holy shnikes! These are gorgeous photos! Hmm, I already have all these ingredients....I love that!

July 31, 2009 | Unregistered CommenterKristen

I enjoyed reading and browsing at your blog. Your photos are wonderful. Hope to read more of your future blog posts. But in the meantime, I need to catch up on my reading. Regards, Divina.

August 6, 2009 | Unregistered CommenterDivina

I made this a couple of evenings ago and really enjoyed it. I think it would be good with roasted bell peppers, too, when tomatoes are no longer at their peak - - actually, the recipe lends itself well to reinterpretation. I'll be adding this to my repertoire. Thanks!

August 6, 2009 | Unregistered CommenterAnna

this looks divine. It will be the next lunch for my son, and me. Great blog Sara, very inspiring.

August 9, 2009 | Unregistered CommenterJam

Your pictures are so beautiful.

I would love to experiment with lentils, i have used spinach with lentils and even tomato it tastes great and would for sure try the tomato lentils, thank you for sharing the recipe.

November 12, 2009 | Unregistered Commenterjohnrecipe

wow... i just made this and almost gobbled it all up on my own! i guesstimated the amount of mint, and it really gave that good punch. i also tried that comment suggestion of also using bell peppers, and also used feta cheese with bell peppers. very delicious! THANK YOU!

May 1, 2010 | Unregistered Commenterkaren

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