Ingredients
- 1 cup red lentils
- 1 pound red onion (about 1 very large)
- 1 large leek to yield 1/2 cup finely chopped
- 1 small bulb fennel to yield 1/2 cup finely chopped, reserving leftovers for future use
- 1 teaspoon olive oil
- 12 ounces ripe tomato (if possible one red and one yellow)
- 4 tablespoons balsamic vinegar
- 2 medium cloves garlic
- ⅛ teaspoon salt
- Freshly ground black pepper
- 4 tablespoons reduced-fat goat cheese (4 slices about 1/8 inch thick)
- 2 large sprigs basil to yield 4 tablespoons chopped
- Nutritional Information
Nutritional analysis per serving (2 servings)
593 calories; 8 grams fat; 3 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 100 grams carbohydrates; 17 grams dietary fiber; 22 grams sugars; 32 grams protein; 10 milligrams cholesterol; 297 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Cook lentils in partially covered pot until they are tender but not mushy, 12 to 15 minutes.
- Slice onion into rings about 1/4-inch thick. Prepare stove-top grill, and grill onion, turning once or twice.
- Wash, trim and cut white part from leek; mince white part.
- Wash, trim and chop fennel bulb.
- Heat olive oil in small nonstick skillet, and saute leek and fennel until fennel softens.
- Wash, trim and slice tomatoes into 1/4-inch thick slices, and place in bowl with 1 tablespoon of balsamic vinegar, mixing to coat well.
- Mince garlic.
- When lentils are cooked, drain and rinse. Stir in leek, fennel, garlic and remaining balsamic vinegar. Season with salt and pepper.
- Slice cheese, and heat at 400 degrees in toaster oven for a couple of minutes, until it begins to bubble.
- Wash, dry and chop basil; stir 2 tablespoons into lentils.
- Arrange lentil mixture on serving platter. Top with tomatoes. Place grilled onions in center, place cheese rounds on top of tomatoes, sprinkle with basil.
30 minutes
Dining and Cooking