Tomato Lentils with Goat cheese polenta

Lately the temperature in NY has been changing.   Oh, beautiful, super cute fall weather you think?

Wrong.

There is nothing cute about weather that is as humid as the summer months but as cold as the coming autumn.  You know, weather that makes you want to stay in bed all day but it's actually hot still so you can't use blankets yet?

A good way to get your fill of cozy is to have a comfort-food meal that is still light enough to not weigh you down.  Enter lentils: the perfect base.  This particular recipe was inspired by The Kitchn and its carries just enough herbs and spice to help cure the rainy day blues while having the bright tomato flavor to help you ignore summer's weird leftover humidity.  They paired perfectly with my favorite ghetto-fab goat cheese polenta and a simple side of greens - yum!

Tomato Lentils with Goat Cheese Polenta

Ingredients

For the Lentils (inspired by The Kitchn)

• 2 T oil
• 1/2 vidalia onion, chopped
• 2 garlic cloves, minced
• 1 t red pepper
• 1 t smoked paprika
• 1/2 t oregano
• salt and pepper
• pinch of crushed saffron
• 2 lg bay leaves
• 1 can of tomatoes (including the juice)
• 1 c lentils
• 1 1/2 cans water

For the Polenta

• 1 c polenta
• 4 c water
• salt
• 2-3 ounces goat cheese

Optional: Arugula drizzled with balsamic vinegar; roasted broccoli

Combine

1. Heat the oil in a pot over medium heat until it shimmers, add the onion and garlic, and cook until starting to caramelize but not burn.
2. Add the pepper, paprika, oregano, salt, pepper, saffron, and bay leaves and cook for 1 minute to open the spices.
3. Add the tomatoes including the juice, lentils, and 1 1/2 cans of water.
4. Raise the heat to high and bring the mixture to a boil for 10 minutes.
5. Reduce the heat to medium-low and simmer for another 20-30 minutes until the lentils are cooked but not mushy and the liquid is reduced.
6. Meanwhile, add the polenta, water, and salt to a small pot and bring to a boil.  Stir the polenta continuously to keep it from burning and add splashes of water as needed.  When the polenta has turned a light yellow color consistently throughout the mixture it is ready.
7. Stir the goat cheese into the polenta until melted.
8. Plate the polenta, top with lentils, and enjoy!