Lentils with Roasted Tomatoes
Serves 230 mins prep60 mins cook
A hearty, tasty, and healthy meal featuring lentils, roasted tomatoes, broccoli, garlic bread, and tahini dressing, all made from ingredients found in the cupboard.
0 servings
What you need
Instructions
1: Slow-roast cherry tomatoes with olive oil, balsamic, garlic cloves, salt, pepper, and oregano on low heat for 30 minutes minimum. 2: Slice onion into thin rings and cook on low heat. Add in 2 finely sliced garlic cloves and fry for 15-20 minutes. 3: Add the packet of lentils and slowly incorporate 1/2 a veggie stock while stirring. 4: Finely chop a bunch of coriander and add it. Season to taste and add a generous squeeze of tomato purée. Simmer for 20-30 minutes. 5: Place broccoli in the oven, mixing with juices released from the roasting tomatoes. 6: For garlic bread, mix olive oil, salt, pepper, finely chopped parsley, and 2 grated garlic cloves, spread over 3 slices of bread, and bake for 15 minutes. 7: Prepare tahini dressing by mixing water, tahini, lemon juice, garlic, salt, pepper, and olive oil. 8: Plate the lentils first, spoon over tomatoes and broccoli, drizzle tahini dressing, serve garlic bread on the side, and add 1/2 an avocado.View original recipe