I whipped this quick-and-easy lunch up from things I scrounged in the fridge. A half-used can of fire roasted tomatoes, some crazy good fire roasted red pepper spread from Trader Joes, some leftover lentils, citrus salt I made awhile back and some of the gremolata I served at Easter that has been chilling in the back of my fridge.
Fire Roasted Tomato & Pepper-y Lentils with Citrus Kick
1 tsp. olive oil
1/2 cup black lentils, cooked
2 Tbsp. fire roasted tomatoes with green chills
2 Tbsp. fire roasted red pepper paste
2 big pinches citrus salt
handful hazelnut gremolata
In a medium pan over medium heat, warm the olive oil. Add the cooked lentils and cook, stirring frequently, until warmed through and starting to sizzle. Add the tomatoes and red pepper paste and stir (and stir, and stir) until thoroughly combined. Let sautee a few minutes until nice and hot. Toss in a big handful of the gremolata and sprinkle with a couple pinches citrus salt.
Serves 1 for lunch.
Gastography 