Lentils with roasted tomatoes and feta salad
lentils are low in calories, rich in iron and folate and an excellent source of protein. They pack health-promoting polyphenols, the tomatoes are good antioxidant, lycopene vitamin C, potassium, folate and vitamin K.
1 small red onion,very thinly sliced
1 Tbsp good red wine vinegar
250g castelluccio lentils/or Puy lentils
3Tbsp olive oil
1 garlic, crushed
3 Tbsp parsley, chopped
3 Tbsp chives, chopped
2Tbsp coriander leaves, chopped
4 Tbsp dill, chopped
80g feta, diced
Salt and pepper
Oven dried tomatoes.
400g plum tomatoes
8 thyme sprigs
1 Tbsp balsamic vinegar
2 Tbsp olive oil
Start with making the oven-dried tomatoes,Preheat the oven to 130C
Quarter the tomatoes and place them into a baking tray with the thyme and drizzle over the olive oil and balsamic vinegar.
Add Salt and pepper to taste.
Bake in the oven for 1 hour or until they are slightly dried but not to much, keep them moist.
Slice the red onions very thinly and place them into a small bowl and marinade them in the red wine vinegar to soften them for about 15 minutes.
Rince the lentils in a little water and strain them.
Place the lentils in boiling water and cook for 20 -30 minutes until tender.
Drain well in a sieve and while still warm add the onions.
Mix the garlic, olive oil,salt &pepper in a small bowl, then add to the lentils.
Set aside and once cooled add the herbs and gentle mix together.
Serve with the tomatoes on top and add the diced feta cheese and drizzle the tomato baked juice over the lentils.
This is best eaten at room temperature, the dish has a wonderful delicate flavour.