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Berbere lentils with cherry tomatoes
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4 tbsp low fat Greek-style yogurt
2 tbsp mint, chopped
2 tsp olive oil
1 onion, chopped
2 carrots, diced
250g pack Jamie Oliver Lovely Lentils
1½ tsp Bart Berbere
½ x 28g pack coriander, chopped
250g cherry tomatoes, halved
2 tsp clear honey
1 Combine the yogurt with the mint in a small bowl. Heat 1 tsp of the oil in a saucepan and gently fry the onion and carrots for 5 minutes to soften. Stir in the lentils, berbere seasoning, half the chopped coriander and a dash of water to moisten. Cook very gently for 5 minutes.
2 In a separate pan, heat the remaining oil and fry the tomatoes for
2 minutes. Drizzle in the honey and cook for a further 1-2 minutes until the tomatoes are lightly charred but retain their shape. Spoon the lentils onto serving plates, top with the tomatoes, yogurt and remaining coriander. Delicious served with warmed flatbreads.
Typical values per serving:
This recipe was first published in May 2018.