Warm Lentil, Tomato & Mushroom Salad
July 31, 2018

Tomatoes were my favorite food as a child, and my attachment to them has never really gone away. I look forward to them being in season all year long, and I celebrate their appearance more than any other summer produce. Unlike many vegetables, for which I’ll have a strong preparation preference (broccoli steamed; cauliflower roasted; spinach raw) I’ll take tomatoes raw, roasted, sautéed, or sauced. It’s all (so, so) good.

Tomatoes are finally teeming at markets near me, and I’m gorging in the predictable summer fashion. There have been plenty of moments of cutting them up, sprinkling them with salt, and eating them with my hands from the cutting board before I even have a chance to sit down. But sometimes I’m a little more dignified, and this warm lentil, tomato, and mushroom salad is my latest favorite thing to do with tomatoes if I’m patient enough to cook them.

The nice thing about this recipe is that it’s great for summer, when tomatoes are at their best, but you can also substitute canned tomatoes in winter. Likewise, it’s wonderful hot, but the leftovers are excellent cold, which I learned today when I had them for lunch. You can make it more or less hearty: I’ve been enjoying it at lunchtime with toasted sourdough, but it could be a filling dinner along with a soup, or you could even turn it into a topping for pasta or noodles, rather than greens.

In other words, plenty of ways to adapt this one. And while I kept the seasoning super simple (garlic, balsamic, salt and pepper), you could throw in fresh herbs, a flavored vinegar, or even a pinch of harissa or crushed red pepper flakes for heat, if you like.

Warm Lentil, Tomato, & Mushroom Salad

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 3 -4 servings

Ingredients

  • 1 tablespoon + 1 teaspoon olive oil
  • 10 ounces about 3 cups chopped or sliced mushrooms (most common mushroom varieties will be fine: button, shiitake, portobello, etc.)
  • 2 large cloves garlic very thinly sliced
  • 3/4 pound about 2 cups grape or cherry tomatoes, halved*
  • 2 tablespoons balsamic vinegar
  • 1 1/2 cups cooked lentils any type, or 1 can lentils, drained and rinsed
  • Salt and freshly ground pepper to taste
  • Optional: 1/2 cup chopped tempeh or seitan bacon or chopped vegan sausage of choice
  • For serving: 4 cups baby arugula

Instructions

  • Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the mushrooms. Cook for 7-10 minutes, or until the mushrooms have released their juices and are tender and reduced in size, stirring frequently.
  • Add the remaining teaspoon of olive oil, then add the tomatoes. Allow the tomatoes to cook in the pan for 3-4 minutes without stirring them (this will help them to brown gently and start to burst). Add the garlic and vinegar. Continue to cook everything, stirring every now and then, for a few minutes, or until the tomatoes are soupy and tender. Stir in the lentils and the vegan bacon or sausage, if using. Mix everything well and cook for another 2 minutes, or until the mixture is warmed through. Taste and add salt and freshly ground pepper as needed.
  • Remove the mixture from heat. Serve over baby arugula, with an extra drizzle of balsamic if you like. You can also make it ahead of time, refrigerate it, and reheat or serve cold later. Enjoy.

Notes

Leftover mixture will keep for up to 4 days in an airtight container in the fridge. Store lentil/mushroom/tomato mixture separately from the arugula.
*If fresh tomatoes aren't available, substitute 1 14.5-ounce can of diced tomatoes, drained.

 

I know I’ll be enjoying this simple dish well into the fall, and I’m hoping it’s low-key enough to be one of the meals I can rely on once the DI begins. Fingers crossed—and fingers crossed that it might find its way into some of your kitchens, too.

Before too long I’ll be back usual weekend reading thoughts. Till then, take care.

xo

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

    10 Comments
  1. 5 stars
    I made this for dinner and it came out so delicious. I didn’t have any cherry tomatoes but a 14.5 oz can of diced tomatoes worked really well. I also threw in a little bit of leftover roasted garlic tomato sauce from a jar I opened last week. I had it over greens for dinner and put the leftovers on a pumpernickel bagel for a sloppy joe style sandwich for lunch today. This would be a great one for batch cooking/meal prep.

  2. 5 stars
    I gobbled this up so fast! There’s something so lovely about the combo of mushrooms, tomatoes, and balsamic vinegar. The lentils beefed it up and made it so filling and satisfying. I’ll absolutely make this again!

  3. 5 stars
    My cherry tomatoes are ripening fast in the greenhouse so this is ideal timing! Just the sort of meal I enjoy, looking forward to making it at the weekend, I’ll probably add a few chopped toasted walnut pieces for a little crunch 🙂

You might also like

Happy Sunday! I’m keeping this weekend reading post short and sweet, so that I can spend some time with a dear college friend who’s visiting from the west coast today. Here’s what I’ve been reading and gazing at this week. I love pretty much everything about Emily’s cocoa hazelnut overnight oats with sweet cherries, but I’m particularly intrigued by the homemade cocoa hazelnut milk itself. I’ve made hazelnut milk in the past and really enjoyed the results, and I feel sure I’d love it with chocolate!…

Happy Sunday, everyone. This weekend has been marked by celebratory occasions, including my good friend Ethan’s birthday yesterday and Steven’s and my 16-month anniversary today (yes, we still count the months). These things, coupled with work for a few new clients, have helped the weekend to fly by so far. No weekend is too busy, though, for a little weekend reading! To begin with, I’m totally smitten by the idea of these savory chickpea dumplings in a fragrant, curry tomato sauce, courtesy of…

Good morning, everyone! I hope that you’ve all been enjoying a restful and sunny weekend. It has been a very domestic week here. Without class to rush off to, I’ve had the pleasure of interrupted time for work, and I’m savoring the opportunity to feel creative and immersed. It’s easy to disregard how important continuous stretches of time are for the creative process (whatever that may be–for me, it’s writing and recipe creation), but the past few days have reminded me that the…

A few weeks ago, one of my readers sent me a link to Steph Davis’ post “Love Dogs.” Ostensibly it’s the story of how Davis lost one companion animal and found another, but it’s more than that. It’s a sweet, moving reflection on the boundlessness of love. Davis’ story begins with a description of the bond she formed with Fletch, the quiet and self-sufficient dog she’d adopted from the brother of a friend. Davis and Fletch were both uprooted when they met, and they…