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Za’atar Roasted Tomato Salad with Black Lentils

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This summer salad uses hardy kale tossed with easy burst tomatoes, za'atar, and black lentils for a nutritious addition.  

Ingredients

Scale
  • 2 cups cherry tomatoes
  • 2 teaspoons olive oil
  • 1 tablespoon za’atar
  • 2 teaspoons olive oil
  • 1 medium shallot, minced
  • 1/2 cup uncooked black lentils
  • Salt, to taste
  • 1 bunch, 8 oz, kale
  • Pinch of salt
  • 1 ounce crumbled feta
  • [url] 1 recipe for Lemon Vinaigrette∞https://naturallyella.com/lemon-vinaigrette/[/url]

Instructions

  • Preheat oven to 400˚F. Halve the cherry tomatoes and toss with olive oil. Roast until the tomatoes are starting to wilt and lightly brown, 20 to 25 minutes. Remove the tomatoes from the oven, stir in the za’atar, and return to the oven for 5 minutes.
  • Heat a medium pot over medium-low heat. Add the 2 teaspoons olive oil then the shallot. Cook until the shallot is tender, 4 to 5 minutes Stir in the lentils and cover with 1 ¼ cup water. Bring to a boil, reduce to a simmer, cover, and cook until the lentils are tender and the water is mostly absorbed, 25 to 30 minutes. Stir in a pinch of salt, leave covered, and let sit for 5 minutes.
  • While the tomatoes and lentils cook, remove the stems from the kale. Roughly chop the kale and place in a bowl. Sprinkle with a bit of salt and massage the salt into the kale. Let the kale sit until ready to assemble the salad.
  • Assemble the salad with the massaged kale, roasted tomatoes, lentils, and feta. Drizzle with a bit lemon vinaigrette and toss until combined and salad is coated, adding a bit more dressing as needed. Serve with an extra sprinkle of za’atar if desired.

Notes

Tips & Tricks: This salad can be made in advance. Roast the tomatoes and make the lentils up to 24 hours before assembling the salad.

Stock up: get the pantry ingredients you will need: tomatoes, black lentils, kale

Nutrition:  see the information.

Nutrition

Find it online: https://naturallyella.com/zaatar-roasted-tomato-salad/