Lentil Stir Fry with Roasted Tomatoes

This post is going to have to be short. I am lucky I was able to get this up today. This week seems to have been packed full of cleaning and organizing (I guess I missed the memo about getting your cleaning done in Spring...). Anyways, me and Toby are headed to Flagstaff (Northern AZ) early tomorrow morning for the night! We are so excited! Emory is finally fully weaned from nursing, and mom and dad got us a nights stay in a quaint little cabin for our 2 year anniversary. It's funny how big of a deal a night away (ALONE!) feels. We are blessed by my parents, and Emory is going to have a blast with them (he may not want us to come home..) I wanted to get this post up before we left, and am happy I had a few minutes this afternoon.

Now I am off to go pack, but let me leave you with this lentil recipe. This is my first time making lentils for us (I have made Emory a good deal, and sampled along the way..), and I loved them! They almost hold the same flavor as a mild bean, but the texture of a split pea. Sounds weird, but so good, so healthy, and so easy! I can't wait to tell you all about our night away, and share our stories with you! Have a great weekend!

Lentil Stir Fry with Roasted Tomatoes

This stir fry comes together pretty quickly, especially if you have already cooked the lentils. I cooked mine earlier that afternoon, and added last minute to heat. You can find pre-cooked lentils at specialty markets, and some grocery stores. 

Serves 6

2 cups cooked lentils*

4 slices of bacon (you can use more, but it is more for a garnish than anything) 

2 cloves of garlic, minced

1 small onion, finely chopped

8-10 small fingerling potatoes, diced into 1 inch cubes (you can use any small potato as long as its not starchy)

1 pint cherry tomatoes

1 teaspoon balsamic vinegar

pinch or ground oregano

extra virgin olive oil

salt and pepper to taste 

Lemon zest, Goat cheese, and scallions for garnish

Preheat oven to 400 degrees. Cover a baking sheet in parchment (optional), and place tomatoes (whole) on sheet. Drizzle with olive oil and balsamic. Season with salt, pepper, and a pinch of oregano. Place in oven and bake until they start to pop, about 30-35 minutes. 

Cook bacon on low in a large skillet, until crispy. Put bacon on a plate covered in paper towels to drain, and pour off bacon grease, reserving about 1 teaspoon for sauteing. Put skillet back on medium heat, and add the potatoes. Cover so that the potatoes can steam as they saute, and stir every minute or so, for 7 minutes.  Take off the lid, and add the onions and garlic, and saute for another 5 minutes or so until the onions are browned, and potatoes are just softened. Take off the heat, add in the lentils, roasted tomatoes,  lemon zest, a couple tablespoons of scallions, and toss to combine. Top with goat cheese. 

*To Cook Lentils: Rinse and drain 1 cup lentils. Boil 1 1/2 cups water in a medium saucepan. Add lentils, and reduce heat to simmer. Simmer for 25 minutes, until just tender.