French Lentils with Roasted Tomatoes

I am sorry I have been MIA lately.
Life takes over and aging parents and other issues take precedent to writing blog posts.

But I wanted to share this fantastic recipe with you all. It's a little time consuming, but it is worth it, and makes a few lunches for the week.

Since coming back from Paris (I hope you were able to access my pics on instagram) I am craving lentils.

Not just ordinary lentils, but "lentilles du Puy". Green/Blue French lentils from the Auvergne region.

In France, we eat a lot of them.

Lentil salads with amazing jambon (ham); pork stews over lentils and other comfort dishes served with those beautiful little things.

I love them, and when I return from my trip, I always stock up for the colder months......lentil soup season is coming!

Here, I cooked the lentils with some peeled garlic cloves, 2 bay leaves and thyme sprigs in 2 cups of chicken stock and 2 cups water for about 30 minutes (remember to rinse your lentils before cooking).

Discard the thyme and bay leaves, but be clever and mash the cooked garlic cloves into the lentils....you will be glad you did.

I made roasted yellow & red plum tomatoes (cherry tomatoes are good too) from the farmers market (still able to get local tomatoes on October 15!!).

I used Ina's recipe for the tomatoes......some kosher salt, olive oil and a splash of balsamic (REMEMBER TO LINE YOUR SHEET PAN WITH FOIL, or you will be screwed......as you can see, I forgot to!).

425F for about 30 minutes. You can make the roasted tomatoes ahead of time and keep on counter until ready to serve with the lentils.

Here is what sets this recipe apart from others. You top it with cottage cheese or sour cream mixed with HORSERADISH. Yes, you do.

I was skeptical, but trust me, it is delicious!

I brought home a gorgeous jar of my favorite Bornibus beet horseradish from France, and mixed a tbsp into the cottage cheese (I loved it with sour cream too).

Just layer the lentils with the roasted tomatoes and then some dollops of the horseradish cottage cheese.

Top with garlic breadcrumbs and garnish with parsley and chives if you like.

Even my meat eating husband loved this dish....he had no idea what was in it, and said how delicious it was.

Here is the full recipe from Food52.

You can order the real French lentils here, on amazon.

So good!