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:

  1. Pre-heat the oven  to 200c.
  2. Remove the stems from the chard leaves and chop the stems and leaves roughly.
  3. 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.
  4. 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’.
  5. Pop the garlic out to their skins, crush with a fork and stir into the tomatoes.
  6. 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.
  7. Add back in the oven and roast for another few minutes until the chard is wilted.
  8. Serve hot or at room temperature and top with watercress of rocket.

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