Garlic Roasted Lentils and Tomatoes

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Garlic

  Raw

  2 cloves, minced or 6g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Salt

  Table

  0.001 cup or 0.4g

• Pepper

  Spices, black

  0.02 tbsp or 0.1g

• Balsamic vinegar

  2 tbsp or 32g

• Dill

  Fresh

  200g

• Capers

  Canned

  1 tbsp, drained or 9g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Lentils

  canned - Compliments

  2 cup or 454g

• Brown rice

  Long-grain, raw

  1 cup or 185g

Directions

1. Bring water up to a boil and cook rice according to directions
2. Set the oven to 400F. Then, in a small baking dish (9in x 9in) add in your cherry tomatoes and drizzle with at least 1 tablespoon olive oil and a pinch of salt.
3. Place dish in the oven to blister for about 20 minutes.
4. Remove baking dish from the oven and add in your cooked lentils, crushed garlic and basil. If baking dish appears dry, feel free to add a little more oil. Stir well and place back in the oven for 15 minutes to cook down the garlic.
5. Remove from oven and sprinkle with salt, pepper and your balsamic vinegar. Then top with dill and capers and give another toss. Adjust any of the seasonings to taste.
6. Eat on a bed of rice.
7. Recipe by: Catherine Perez (source: https://plantbasedrdblog.com/2021/05/garlic-roasted-lentils-and-tomatoes/)

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