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a bowl of roasted tomatoes with black lentils and toasted baguette slices with a fork cutting through the burrata
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Black Lentils with Garlicky Roasted Tomatoes and Burrata

Baby arugula topped with black beluga lentils, slow roasted garlicky tomatoes, fresh burrata and basil. This is one of the simplest dishes (and meals) to make, but it will easlily become one of your favorite ways to eat those tomatoes of late summer.
Course Main Course
Cuisine American
Total Time 1 hour 5 minutes
Servings 4 people

Ingredients

For the roasted tomatoes

  • 2 pints cherry or grape tomatoes
  • 1 head garlic cloves sliced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Assembly

  • 4 cups baby arugula
  • 2 cups black (beluga) lentils cooked
  • 8 ounces burrata (about 4 2 ounce balls)
  • 1/4 cup fresh basil, loosely packed slivered
  • salt
  • pepper
  • additional balsamic vinegar
  • toasted baguette slices, brushed with extra virgin olive oil

Instructions

For the roasted tomatoes

  • Preheat oven to 350 degrees F.
  • Spray a medium sized baking dish with cooking spray. Add tomatoes, garlic, olive oil, balsamic, salt and pepper. Stir. Roast for 50-60 minutes until tomatoes are browned and bubbly (not burnt!). Remove from oven and set aside.

Assembly

  • Add 1 cup arugula and 1/2 cup cooked lentils each to 4 bowls. Top bowls equally with roasted tomatoes and garlic (with the juices!), burrata, slivered basil, sprinkle of salt and pepper and a drizzle of balsamic vinegar.
  • Serve bowls with toasted baguette slices.