Roasted Tomatoes with Lentils and Greens
PREP TIME: 5mins
COOKING TIME: 25mins
I was not going to post this, but after munching my way thorough some leftovers I thought this is to good not to share. Make sure your tomatoes turn ‘jammy’ as it adds to the flavour. Best to use full of flavour tomatoes here.
Serving Suggestion:
Fantastic as a main topped with some watercress or rocket. Delicious hot or at room temperature.
Ingredients:
- 6 large plum tomatoes, quartered
- 350g baby tomatoes
- 4 garlic cloves, skin left on but bashed
- 1 x can brown lentils, drained
- 200g rainbow chard (about 4 handfuls)
- handful of herbs, leaves only chopped. I used coriander, parsley, mint and chives.
- extra virgin olive oil
- pinch of chilli flakes
- salt
- pepper
- watercress or rocket to serve.
Method:
- Pre-heat the oven to 200c.
- Remove the stems from the chard leaves and chop the stems and leaves roughly.
- Add the tomatoes & garlic to a baking tray, add a generous slug of olive oil a good two pinches of salt and a good crack of pepper.
- Roast for 10minutes, after which the tomatoes should be soft, break them up with a fork and roast for another 10 minutes. By this time the tomatoes should be completely fallen apart and ‘jammy’.
- 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 and top with watercress of rocket.