A smallish, healthy dinner early means we can go out later for pizza, wings, or whatever it is we’ll be craving on the patio.
Lentil and Spinach Salad with Roasted Tomatoes & Feta
4-5 Roma tomatoes, quartered lengthwise
olive oil, for cooking
1/2 cup dry green lentils
1 garlic clove, peeled (optional)
1 small bunch spinach, leaves torn or chopped (discard stems)
1/2 cup crumbled feta
1/4 cup finely chopped purple onion or a chopped green onion
freshly ground black pepper
1/4 cup olive oil
2 Tbsp. balsamic vinegar
1 clove of garlic, finely squished
Spread the tomatoes out on a rimmed baking sheet, drizzle with oil, sprinkle with salt and pepper and roast at 450F for 20-30 minutes, until shrivelled and turning golden. Meanwhile, cook the lentils in a pot of boiling water for 40-45 minutes, until tender. Drain and set aside to cool.
Scrape the tomatoes along with the oils and juices on the bottom of the pan into a bowl. Add the lentils and the remaining ingredients. Toss everything together and serve immediately or refrigerate until you’re ready for it. Serves 2-4.