Roast Tomato & Rainbow Chard Traybake with Lentils

A dish that tick all the boxes! I love it, ‘jammy’ roasted tomatoes & garlic are then tossed with lots of fabulous greens and creamy lentils to make a fantastic tasting dinner or lunch which you can serve at room temperature or warm.

This recipe is such proof that you don’t need 101 ingredients to make a nutritious meal with oodles of flavour.

Why you should make this

• its full of fibre and protein
• its easy and requires very ‘hands off’ cooking
• you can serve it at room temperature which is makes it a fabulous make-ahead dish
• its full of flavour for little effort
• you can use summer or winter tomatoes – as the roasting brings out the flavour

A note on ‘jammy’ tomatoes

When tomatoes are cooked and crushed the water in the tomatoes will evaporate making way for the natural sugars to intensify given the tomatoes a jam like consistency and also intensifying their flavour. THIS is the magic! It’s a super easy trick to remember when you crave fresh tomatoes in winter.

Serving suggestions

• dolloped on-top of flatbreads
• served with crumbled feta
• serve with a drizzle of tahini
• serve with golden fried halloumi

Easy swaps

• use any beans you have
• use any greens you have, kale would work well but discard the stalks as they won’t work.

Roast Tomato & Rainbow Chard Traybake with Lentils

Easy recipe of roast tomatoes cooked till 'jammy' before tossed with nutritious greens and creamy lentils. Proof that you don't need 101 ingredients to make something delicious & healthy.

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Cook Time 25 minutes mins

Diet Fibre Rich Starter, Gluten-free, High Plant-protein, High-fibre

Servings 4 people with toppings and grain

Equipment

• oven proof baking dish

Ingredients

  

1x2x3x

• 300g large plum tomatoes (about 6), quartered & halved
• 300 g tomatoes on the vine left whole, loose ones halved
• 4 garlic cloves skin left on but bashed
• 1/3 cup extra virgin olive oil
• 1 tbsp flaky sea salt & pepper maybe more
• 1 400g tin brown lentils drained
• 200 g rainbow chard about 4 handfuls, keep stems, both roughly chopped,
• pinch of chilli flakes opt

Instructions

 

• Pre-heat the oven  to 200c.
• Remove the stems from the chard leaves and chop the stems and leaves roughly. If any vine tomatoes are loose, halve them.
• Add the tomatoes, chopped chard stems, bashed garlic to a baking tray, add the 1/3 cup olive oil, tbspn flaky sea salt and a a good crack of pepper.
• Roast for 10minutes, after which the tomatoes should be soft,
• Messy Part: Break the tomatoes up by carefully mashing them up with a fork, TIP: turn the cherry tomatoes cut side down before mashing to avoid tomato squirts! (speaking from experience here 🙂 Roast for another 10 minutes. By this time the tomatoes should be completely fallen apart and 'jammy' looking.
• Pop the garlic out to their skins, crush with a fork and stir into the tomatoes.
• Add the drained lentils, chilli flakes, chopped herbs and chard to the roasting tray. Stir well, and season with salt and pepper and  adding a swirl of olive oil to.
• Add back in the oven and roast for another few minutes until the chard is wilted.
• Serve hot or at room temperature - great on its own or see serving suggestions for delicious ideas.

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