Summer Lentil Succotash (and as a wrap!)

Lentil SuccotashFollowing on my theme of making delicious foods with yummy, fresh in-summer produce, this recipe uses cherry tomatoes and corn to bring out the best of summer.  You can eat these lentils on their own, or as a wrap (that I describe below).  Patrick always tells me he doesn’t like beans – but he loved this!

Here’s what you need:

1.5 cups dry lentils (I did green lentils, but use your favorite; you can also use Trader Joe’s precooked, or even canned cooked will do since you will add so much other yummy stuff)

6 cups water

1 teaspoon salt

3 cups cherry tomatoes, halved

2 large shallots, thinly sliced

5 cloves garlic, peeled and halved

2 tablespoons finely chopped basil

1 tablespoon olive oil

1 teaspoon sea salt

zest and juice from one lemon

2-4 ounces goat cheese

1-2 ears corn, cooked and kernals removed

1 teaspoon salt

2 teaspoons dried tarragon

1 teaspoon garlic powder

1/3 cup chopped basil

2 green onions, thinly sliced

4 teaspoons grainy mustard

For the wrap (this makes four wraps):  2 large pieces of lavash, cut in half; four cooked sausages of your choice (I did Trader Joe’s chardonnay smoked chicken apple), cut into cubes; 4 tablespoons Greek yogurt; 3/4 cup chopped spicy pickles (I like the Sabra kind)

Here’s what you do:

1.  Preheat the oven to 350 degrees.

2.  Rinse the lentils and remove any weird looking pieces.  Then, boil the lentils in the water with 1 teaspoon salt for about 20-25 minutes until they are tender.

3.  Meanwhile, in a bowl, toss together the tomatoes, olive oil, sea salt, shallots, garlic, and two tablespoons freshly chopped basil.  Spread a piece of wax/parchment paper on a cookie sheet, and spread out the tomato mixture on top.  Bake for 10 minutes, mix around a bit and bake for 10 more.Tomatoes


Tomato Mixture

4.  In a large bowl, add the zest and juice of the lemon.  When the lentils are done, drain them.  Add them to the lemon zest/juice bowl, and crumble the goat cheese into them.  Allow the goat cheese to melt into the lentils.

5.  Add the corn kernels, salt, tarragon, garlic powder, mustard, basil and green onion to the lentil mixture.  Stir to combine.  Taste to adjust seasonings (perhaps a bit more garlic powder, salt, tarragon or mustard).

6.  When the tomatoes are done roasting, pour the entire tomato mixture into the lentils and stir to combine.  Now the lentils are done!  You can either eat these as is, over some rice, in a pita, or make my wrap…

7.  To make the wrap:  Spread 1 tablespoon greek yogurt into a half lavash piece.  Add a few healthy scoops of the lentil mixture (as much as you want to eat), one chopped up sausage, and a handful of chopped spicy pickles.  Roll up the wrap, and enjoy!  (Feel free to add some hot sauce as you eat this – Srirachi or spicy chili sauce, or any other favorite spicy/sweet tomato sauce.)Lentil Wrap

(FYI – Even with four wraps, you will have leftover lentils.)



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