zoom Berbere lentils with cherry tomatoes
  • Print A4 A5
    • Close

    Save to your scrapbook

    Berbere lentils with cherry tomatoes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Berbere lentils with cherry tomatoes

    • Vegetarian
    • Vegan
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 10 minutes

    Serves: 2

    Ingredients

    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
     

    Method

    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.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary