Pomegranate Glazed Vegetable Medley over Black Lentils
Why we love it:
- 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
1. PREHEAT THE OVEN TO 425 DEGREES
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.
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.
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.
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.
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.
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.