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Roasted tomatoes, beluga lentils and greek yogurt
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2 tbsp extra virgin olive oil
2 garlic cloves, sliced
3 thyme sprigs
300g pack Waitrose 1 Red Choice Tomatoes
1 tbsp sherry vinegar
250g pack ready-cooked beluga lentils
200g FAGE Total 5% Greek Yogurt
small handful flat leaf parsley
1. Preheat the oven to 200˚C, gas mark 6. Mix the oil, garlic and thyme in a small roasting tin. Add the tomatoes, tossing in the oil mixture. Season and roast for 10 minutes, then add the vinegar to the oil mixture and baste the tomatoes; roast for 10 minutes more.
2. Heat the lentils according to pack instructions. Season the yogurt and spread over the base of two plates or one large serving dish. Arrange the lentils on top, then spoon over the hot tomatoes, garlic and thyme, along with the roasting juices. Scatter over the parsley and serve immediately. This is also delicious with crusty bread or the yogurt fl atbreads from the next recipe, if liked.
This recipe appeared in Waitrose Health, Spring /Summer 2019 issue
Typical values per serving:
This recipe was first published in April 2019.