Juicy roast tomatoes with spiced lentils & feta
Serves 4
Easy
Prep:
Cook:
Use affordable canned lentils to make this easy midweek meal. Piled high with chunks of feta and juicy roast tomatoes, it can be rustled up in just 30 minutes
Skip to ingredients
Units:
- 600g tomatoes(a mixture of varieties works well), large ones halved or quartered
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 garlic clovesfinely chopped or crushed
- 2 x 400g cans green or puy lentilsdrained and rinsed
- 2 tsp harissa paste
- 2 lemons1 zested, both juiced
- bunch of parsleycoriander or mint, or a mixture, chopped
- 200g feta
Nutrition: Per serving
- kcal325
- fat17g
- saturates8g
- carbs21g
- sugars6g
- fibre8ghigh
- protein17g
- salt1.35g
Method
step 1
Heat the oven or air fryer to 200C/180C fan/gas 6. Tip the tomatoes onto a baking tray or into the air fryer, drizzle with 1 tbsp olive oil, season, and sprinkle with the cumin. Cook for 15-20 mins until softened and starting to collapse.
step 2
Meanwhile, heat the remaining 1 tbsp oil in a large frying pan. Add the garlic and fry gently for 1 min. Stir in the lentils and harissa, and cook for 5 mins to warm through. Add the lemon zest and juice, and a pinch of salt and pepper.
step 3
Fold in most of the chopped herbs. Divide between plates or bowls and top with the tomatoes and any juices from the tray, crumble over the feta and scatter with the remaining herbs. Serve warm or at room temperature.
