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Roast tomato and lentil bowls
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2 x 225g packs pome dei moro vine tomatoes
2 tsp paprika
2 garlic cloves, sliced
6 thyme sprigs
3 tbsp balsamic vinegar
4½ tbsp extra virgin olive oil
2 x 400g cans green lentils, rinsed and drained
25g flat leaf parsley, chopped
150g soft goats’ cheese
1. Preheat the oven to 170°C, gas mark 3. Put the tomatoes, still on their vines, in a roasting tin; scatter with the paprika, garlic and 4 thyme sprigs. Drizzle with the vinegar and 3 tbsp oil. Season and roast at the top of the oven for 50 minutes.
2. Carefully remove and reserve the tomatoes from the roasting tin, discarding the thyme sprigs, then add the lentils and parsley to the tin. Stir to coat in the roasting juices and put over a low heat on the hob to warm through. Divide the lentil mixture between 4 shallow bowls. Add spoonfuls of goats’ cheese, tucking the rocket in alongside. Scatter with the stripped leaves from the reserved thyme sprigs and season with black pepper. Top with the roast tomatoes, drizzle over the remaining 1½ tbsp oil and serve.
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in May 2018.