Summer + Tomatoes

This past weekend I started to notice how flavorful tomatoes are becoming – which means it’s practically summer!  According to the produce guy at my market, it’ll be a few more weeks until they are officially “in season” but that didn’t stop me from making a recipe featuring them – Summer Tomato Lentils from The Sprouted Kitchen.  The recipe was simple to put together, and is Scott’s new favorite.  We made four servings out of the recipe – refrigerating leftovers for the next day.  The recipe steps and my notes are documented in pictures.  Enjoy!

Tomatoes (cut side up), roasted, & out of the oven
(used 1/2 tbsp. olive oil)

Shallots on their way to being crispy
(used 1/2 tbsp. olive oil)

Cooked lentils mixed with lemon juice, zest and
1/4 cup goat cheese and 1 tsp. olive oil

Crispy Shallots

Summer Tomato Lentils
(combined tomatoes, basil, chives, shallots, Dijon mustard)

Summer Tomato Lentils in 1/2 Whole Wheat Pita

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