Recipe: Summer Dal with Tomatoes and Basil

Summer Dal with Tomatoes and Basil // Serves 2

3 Cups Baby Cherry Tomatoes

1 tbsp. Olive Oil

1/2 tsp. Garlic powder

1/2 tsp. Sea Salt

1 Cup Lentils

1 Lemon, zest and juice

1/2 tsp. dried Mustard

1 tbsp. mayo

Fresh Ground Pepper to taste

2 Large Shallots, peeled and sliced thin

1/3 Cup Chives, Finely Chopped

1/3 Cup Basil, Chopped

1. Preheat oven to 325. Cut tomatoes in half. On the baking pan, toss with 1/2 tbsp. of the olive oil, the garlic powder and the 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 foreign objects. 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 minutes. The should be done when the liquid is absorbed, try em and if they are not soft to your taste add more water. 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 the remaining 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 mustard  and mayo as well as the fresh black pepper into the lentils. Add the basil and mint, roasted tomatoes and crispy shallots. Add salt to your preference.

5. Serve in a pita with lettuce and some freshly sliced tomato, or in lettuce wraps, or just as a side!