Tomato-Marinated Greens and Beans Toast Recipe (2024)

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!

Did a kitchen dance when I saw this recipe! January Colorado. No decent fresh tomatoes. However, as “a pint is a pound the world around” I used a pint of home canned tomatoes. Lots of sweet onion so they can pickle in the mixture. Put it in a quart jar in layers. Stirred with a spatula handle. Heaven! Considering sun dried tomatoes next time. And vinegar is sherry vinegar. Oh yes!

Can turn this into a panzanella salad!

This was soooo good! I was skeptical but the greens turned out perfect. Excellent vegetarian meal!

Just say no to canned lentils!

Sub cannellini beans Sub roasted pumpkin seeds for cheese at end

It's unbearably smoky and hot in Seattle so I made this to beat the heat and smoke. I cooked lentils from scratch, toasted the bread in olive oil and per another review did not add the quarter cup of water and it was absolutely delicious. My husband and 8 year old also enjoyed it.

Made it as written except put toast on the side so we could either scoop onto the toast or tear up toast and put in salad as some reviewers said - so a choice. Very tasty with home cooked lentils. I did think there was too much of a vinegary taste as others did. Used just picked cherry tomatoes from our garden, so they were great. Easy, but thought it could have been better. Definitely a milder vinegar, no extra water, perhaps some red pepper flakes, and maybe pine nuts to add crunch?

Super good! I used chickpeas instead and roasted them with spices and olive oil to add more texture to the bruschetta

Instead of using canned lentils, I used split red lentils and cooked them according to package directions and they were nice and creamy. Spread on top of a thick slice of toasted potato bread and topped with the tomato marinated greens. *chef’s kiss* It was delicious! Will definitely cook again and make more, ended up cutting recipe in half since I was only cooking for myself.

Cook 1/2 cup dry green lentils. S/p, bay leaf, thyme.

About the SALT--there's always confusion when these recipes call for KOSHER SALT, which is quite large grained. If you're using FINE SALT, then ALWAYS HALVE the amount recommended for kosher.

I followed others' recommendations and left out the water and used half the salt. I was happy I did.

I love the idea of a no-cook dinner in summer but I found this too vinegary. It seems like a waste of good garden tomatoes the vinegar overpowers any tomato taste. I made with white beans and lacinto kale and white wine vinegar since that is what I had on hand. Also, only 1 tsp of salt and no water as suggested by other commenters. If I make again, I will leave out either the vinegar or the caper juice - both is too much. Or maybe I should try sherry vinegar or red wine vinegar.

Add leftover Indian cooked rajma (kidney beans) which gave it a nice flavor. Great summer evening dinner.

It’s amazing how delicious this is. I used garbanzos instead of lentils, and used garlic flavored oil. I didn’t take the time to let it marinate, and it was still wonderful.