Tomato-Marinated Greens and Beans Toast

Canned lentils? Seriously? They cook up faster than the rest of the recipe comes together, and will give better texture and flavor. Then, any extras and their broth, plus a few “toss-ins” for interest, and you’ve got a nearly instant lentil soup! It’s two, two, two meals in one!

One other note: as the sauce was already plenty watery and since it was going to go on toast, I did not add the 1/4 cup and didn't miss it at all.

Quite delicious. I came to NYT Cooking today to see what to do with all my fresh garden tomatoes (made killer tomato sauce with 10 lbs of roma tomatoes from this recipe: https://cooking.nytimes.com/recipes/1017650-quick-fresh-tomato-sauce see my modifications... now what to do with these brandywines and cherry tomatoes...). This recipe was featured (love that) and I'm down 4 anything with capers, so wtf. I used kale & garbanzos. Only comment- too much salt. Start w 1tsp and add more if desired.

This was terrific! I made it tonight with lacinato kale and garbanzos, and I had to fight my teenagers to get a second helping. I agree with the first commenter that it doesn’t need that extra half cup of water. Next time I might play with another vinegar. Balsamic could be delicious.

I'm substitutin with arugula & white beans

I've never even seen canned lentils!

Can buy cooked lentils in deli ares at Trader Joe’s. Since I cook for one or two, this does not heat up the kitchen. I freeze the rest as a long, thinnish roll. Then I can break off what I need the next time. Also because it’s frozen, the cold dish I put it in cools quickly.

Looks like the water addition has been removed from initial recipe. I took advice of commenters and didn't use. Also, I used a milder red wine vinegar instead of distilled white. Probably all types would be good.

Canned White beans are better in this

I love this recipe...although I realized too late that I had no capers or lentils in the house. So I substituted kalamata olives and cannelloni beans. Divine.

Some people, like me for example, don't want to add the heat required to boil dry beans and lentils to their already hot living quarters so using canned makes this recipe a summer option

This was really yummy, easy, and surprisingly filling. I can see it becoming a regular on my dinner menu, especially in the summer. I used chives in place of the shallot, arugula for the greens, and black eyed peas instead of lentils. It was SO good. I know that I altered the dish considerably, so this is less of a review of the recipe as written, and more of an effort to share what I did, because it was SO good. I think I will always use arugula and black eyed peas going forward.

Very delicious! I put it in a serving bowl, and then tore up the toast and added it, panzanella-style. I used Sherry vinegar. A fantastic and healthy meal.

This was delicious. I used cannellini beans and kale, and omitted the water and 1 tsp salt as recommended in the comments. The beans might have added too much weight to my crostini (as compared to lentils) and the toast collapsed, so we just ate it in bowls with the bread on the side. Next time I’ll cut the greens into smaller pieces. The ribbons may look more interesting but they are kind of messy to eat even with a fork.

I had one can of lentils in my pantry, so inspired me to make this recipe with slices of toasted miche from Bien Cuit, our Cobble Hill bakery and (my favorite) beef steak tomatoes, which I can nearly always find at our neighborhood, Brooklyn Fare, grocery store.My only variance: I used less salt, just a couple of pinches. A delicious combination!