Fire roasted tomato lentils with zippy za’star pine nuts

Fire Roasted Tomato Lentils w/ Zippy Za’atar Pine Nuts

This week I’m bringing y’all another installment in my Weeknight Bites series; some creamy, comforting fire roasted tomato lentils topped with Zippy Za’atar-Spiced Pine Nuts and fresh mint.

Roasted Tomato Lentils Ingredients:

* 1 15oz can diced fire roasted tomatoes
* 1 tbsp olive oil (12g)
* 4 garlic cloves, minced
* 1 small yellow onion, diced
* 1 tbsp tomato paste (15g)
* 1 tbsp miso paste (15g)
* 1 1/2 cup red lentils, rinsed (280g)
* 4 cups unsalted chicken bone broth (or veggie stock/water) (950g)
* 1 15oz can beans of your choice, rinsed
* 1 tbsp smoked paprika (large pinch)
* 1 bunch fresh mint
* Greek yogurt, Zippy Za’atar Pine Nuts, and pita bread to serve (all optional)
Zippy Za’atar Pine Nuts Ingredients

* 1/4 cup roasted pine nuts (hefty handful)
* 1/4 cup olive oil (60ml)
* 1/4 tsp red wine vinegar (tiny splash)
* 1-2 tbsp za’atar (start with one 1 tbsp and add more as needed) (large pinch or two)
* 1 tsp chili flakes, plus more to taste (small pinch)
* 1/2 tbsp flaky maldon salt (or sub 1/2 tsp diamond crystal kosher salt) (small pinch)
*

1. Heat olive oil in a pot set over medium heat. Add the garlic and onion and cook until fragrant and softened, about 3–4 minutes.
2. Stir in the tomato paste and miso paste, cooking for another 1–2 minutes until fragrant.
3. Stir in the red lentils then add the tomatoes along with a pinch of salt and the smoked paprika. Use the back of your spoon to mash the tomatoes until all big pieces are broken down, then add 3 cups of the chicken bone broth and stir to combine everything. Bring this to a simmer, then reduce heat to low.
4. Cover and cook, stirring occasionally, until lentils are softened, but not falling apart, and the liquid is absorbed (about 20-25 minutes). Turn off the heat and leave the lid on to allow the lentils to finish cooking through. If the lentils are still hard when the liquid has absorbed, add warm chicken stock 1/4 cup at a time and continue cooking until softened.
5. While the lentils cook, combine all pine nut ingredients in a small bowl. Taste and adjust salt & acid as needed.
6. Stir the beans into the cooked lentils. Serve in bowls topped with the Zippy Za’atar Pine Nuts, a dollop of Greek yogurt, and a few fresh mint leaves. Serve with pita.

#easyrecipe #mealprep