Pomegranate Glazed Vegetable Medley over Black Lentils

Active Time: 30 minutes

Total Time: 30 minutes

Why we love it:

Baking veggies in parchment paper keeps the moisture in, steaming them. If you have kid helpers, layering and folding up the packets is a great task for them! Everyone can put exactly want they like to eat in their packet and write their name on it before baking. Honestly, that’s fun for grown-ups too!

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Ingredients

1 cup Black Lentils (regular lentils are ok)
2 cups Water
1 teaspoon Kosher Salt (divided)
1 cup Pomegranate Juice
1 Tablespoon Maple Syrup
1 teaspoon Balsamic Vinegar
1 Shallot (sliced in rings)
1 pound Zucchini
2 packages Firm Tofu
6 Green Onions

Cooking Instructions

1. PREHEAT THE OVEN TO 425 DEGREES
2. LENTILS

Place lentils, water and most of the of salt (reserve a few pinches) in a pot. Bring to a boil, then turn down the heat to a simmer. Partially cover the pot. Stir occasionally, cooking for about 20 minutes or until the lentils are tender throughout. If the water hasn’t fully evaporated but they’re done, you can drain it.
3. GLAZE

In a small pot combine the pomegranate juice, maple syrup, balsamic vinegar and a pinch of salt. Bring to a simmer, then turn heat to medium and simmer uncovered for 15 minutes or until it reduces to about ½ cup. Turn heat off.
4. PACKETS

Meanwhile, slice the shallot into thin rings. Slice the zucchini into ¼” thick rounds. Prepare the tofu - open and drain the package and slice into even “filets” ensuring you have 1-2 per packet. Sprinkle the tops with a pinch of salt each.

Tear 4 lengths of parchment paper or foil, each about 14 inches long. Fold each length across in half and unfold. On one side of each of the pieces of parchment, layer the zucchini. You can overlap the rounds but be sure to leave at least 1 ½ inches of paper around the edges for folding. Top the zucchini with shallot, then tofu. Sprinkle with the green onions.
5. FOLD

Fold the parchment over so the edges meet. Beginning near the folded part, crimp the paper over in about 1-2 inch sections. Move over a bit, then crimp the next piece, making sure to overlap with the edge of the last fold. As you move around the packet, a shell-inspired design will happen and each fold locks the last one down. When you get to the edge, fold, then twist to give it extra staying power, and let the edge end up underneath the packet. Carefully, lay it on a baking sheet with the folded edge underneath.

Repeat with all packets. 2 packets should fit on 1 sheet pan.
6. BAKE

Place in the oven for about 13 minutes, depending on the thickness of the fish. Remove from the oven and transfer a packet to each plate.
7. SERVING

Cut the top of the packets and open carefully to avoid the escaping steam, and serve the tofu in the open packets on the plate. Or, while on the plate, tear through the packet and remove the parchment before serving, taking care to save the juices. Serve with lentils on the side. Spoon sauce over the top to taste.

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Substitutions

BLACK LENTILS:

use green or brown lentils instead but adjust cooking time according to the package recommendations. Quinoa, rice, couscous, or noodles are tasty too
PESCATARIAN:

add fish! We have a version ready, go to search and look for Pomegranate Glazed Snapper Packet
TOFU:

omit and add cauliflower florets, thinly sliced sweet potatoes or onions and peppers
SOFT TOFU:

these are also great with silken tofu. It will be much harder to cut and add to the packet so handle gently
ZUCCHINI:

broccoli, peas, thin sweet potato rounds
MAKE IT RICHER:

add a tablespoon of butter to each packet before folding
KIDS CORNER:

get kids involved folding up the packet and let them decide what goes in! If they need something familiar in there, add thinly sliced carrots or broccoli. If they don’t like “things touching” make a little packet just with the fish and another just with veggies, then serve the meal family style with everyone sharing form the single item packets. And, feel free to steam without the sauce inside, spoon it on later to taste.