Roasted Cherry Tomato Lentil Bowls with Herbed Cottage Cheese
This high-protein, nourishing bowl combines savory, roasted cherry tomatoes with earthy lentils, topped with creamy, herb-infused cottage cheese. It’s an easy, meal-prep-friendly dish that balances sweet and savory flavors. Perfect as a quick lunch or dinner, it can be customized with fresh herbs like basil, parsley, or thyme, along with a balsamic drizzle.
Servings 2 servings
Calories 547kcal
Ingredients
Roasted cherry tomatoes:
- 1 ½ cups cherry tomatoes stemmed and halved
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
Lentils:
- 9 ounces cooked green or brown lentils about 1 ½ cups
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic minced
- 1 tablespoon fresh thyme leaves
Herbed cottage cheese:
- ½ cup cottage cheese
- 1 tablespoon finely chopped fresh arugula
- 1 green onion chopped
- 1/8 teaspoon coarse ground black pepper
For Serving:
- 4 tablespoons chopped walnuts toasted
- Fresh thyme sprigs for garnish
- Salt and pepper to taste
Instructions
Roast the Tomatoes
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Arrange tomatoes cut-side up in a single layer. Toss with olive oil and salt.1 ½ cups cherry tomatoes, 2 tablespoons olive oil, ¼ teaspoon kosher salt
- Roast for 40–45 minutes (smaller tiny tomatoes will take less time to bake), stirring once or twice, until softened and lightly caramelized. Set aside to cool.
Prepare the Lentils
- In a bowl, combine cooked lentils with olive oil, red wine vinegar, garlic, and fresh thyme. Toss well and set aside.9 ounces cooked green or brown lentils, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 clove garlic, 1 tablespoon fresh thyme leaves
Make the Herbed Cottage Cheese
- In a small bowl, mix cottage cheese with chopped arugula, green onion, and black pepper. Chill until ready to use.½ cup cottage cheese, 1 tablespoon finely chopped fresh arugula, 1 green onion, 1/8 teaspoon coarse ground black pepper
Assemble the Bowls
- Divide lentils between bowls. Add a scoop of herbed cottage cheese.
- Top with roasted tomatoes and drizzle over any remaining roasting oil.
- Sprinkle with toasted walnuts and garnish with fresh thyme sprigs.4 tablespoons chopped walnuts, Fresh thyme sprigs
- Season with additional salt and pepper to taste.Salt and pepper
Notes
Don’t overcrowd tomatoes or they’ll steam instead of roast; Cut side up = better caramelization; Let tomatoes cool slightly so they don’t melt the cottage cheese
Use firm lentils (green or brown) to avoid mushy texture; Canned lentils will also work here. Be sure to drain and rinse the canned lentils well.
If you can’t find pre-cooked lentils, here’s how to cook them from scratch:
• Use green or brown lentils, as they hold their shape best after cooking. Rinse the lentils well under cold water. In a large pot, combine 1 pound of dried lentils (about 2 cups) with 6 to 8 cups of hot water. For added flavor, you can include aromatics such as garlic, a splash of red wine vinegar, bay leaves, fresh thyme, or a drizzle of olive oil.
• Bring to a gentle simmer, partially covering the pot with the lid slightly ajar. Cook until the lentils are tender but not mushy, about 15–20 minutes for unsoaked lentils, or 7–10 minutes if they have been pre-soaked. Drain off any excess liquid before using. To toast walnuts in a skillet on the stove, add nuts to a dry pan for 3–5 minutes. To toast walnuts in the oven, preheat to 350° F and spread them in a single layer on a baking sheet. Bake for 5–10 minutes, stirring halfway through, until the nuts are golden brown and aromatic.
• Use green or brown lentils, as they hold their shape best after cooking. Rinse the lentils well under cold water. In a large pot, combine 1 pound of dried lentils (about 2 cups) with 6 to 8 cups of hot water. For added flavor, you can include aromatics such as garlic, a splash of red wine vinegar, bay leaves, fresh thyme, or a drizzle of olive oil.
• Bring to a gentle simmer, partially covering the pot with the lid slightly ajar. Cook until the lentils are tender but not mushy, about 15–20 minutes for unsoaked lentils, or 7–10 minutes if they have been pre-soaked. Drain off any excess liquid before using. To toast walnuts in a skillet on the stove, add nuts to a dry pan for 3–5 minutes. To toast walnuts in the oven, preheat to 350° F and spread them in a single layer on a baking sheet. Bake for 5–10 minutes, stirring halfway through, until the nuts are golden brown and aromatic.
Nutrition
Calories: 547kcal | Carbohydrates: 37g | Protein: 22g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 18g | Cholesterol: 9mg | Sodium: 476mg | Potassium: 933mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1037IU | Vitamin C: 36mg | Calcium: 134mg | Iron: 7mg
