Puy lentil & roast tomato salad

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Put the tomatoes cut-side up on a small baking tray. Drizzle with a little olive oil and season. Roast for 15-20 minutes until just starting to blacken at the edges.
2. Meanwhile, put the lentils in a pan covered with cold water, bring to the boil then simmer for 15-20 minutes until just tender. Drain, then toss with the lemon juice, garlic and 2 tbsp olive oil and season. Fold the tomatoes, onion and parsley through the lentils and serve.

Per serving

323 kcalories, protein 13.8g, carbohydrate 31.6g, fat 16.6 g, saturated fat 2.2g, fibre 6.7g, salt 0.06 g

Latest comments and suggestions

• Wendy

  01 March 2008

  Wendy commented on this recipe

  This recipe is yummy and so easy - just whack it in the oven, drink a glass of wine and it's done! Really nice with fresh bread or toasted pitta. I used ordinary canned green lentils and it's still delicious.

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• Wendy

  01 March 2008

  Wendy rated this recipe

  

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• Moley

  26 April 2008

  Moley commented on this recipe

  Brilliant Recipe! SOOO EASY!

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• Hope

  11 September 2008

  Hope rated and commented on this recipe

  

  this recipe was drool worthy! I used it as a side dish to some grilled John Dory. luckily I'd made a huge batch because every scrap of it was eaten!

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• Shirley Murray

  17 September 2008

  Shirley Murray commented on this recipe

  I'm new to using lentils but just love puy lentils. Do you think it's advisable to soak before cooking?

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• jimsmith

  24 September 2008

  jimsmith rated this recipe

  

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• Naomibrook

  20 October 2008

  Naomibrook commented on this recipe

  just in response to shirley's question, I don't think it's necessary to soak the lentils first, i never do anyway and tastes good to me!

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Ingredients

• 4 tomatoes , halved
• olive oil
• 100g puy lentils
• ½ lemon , juiced
• ½ garlic clove , crushed
• ½ small, red onion , sliced
• a handful of flat-leaf parsley leaves

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Difficulty and servings

Serves 2

Preparation and cooking times

Vegetarian, Low-fat, Super healthy, Dairy-free

Ingredients

• 4 tomatoes , halved
• olive oil
• 100g puy lentils
• ½ lemon , juiced
• ½ garlic clove , crushed
• ½ small, red onion , sliced
• a handful of flat-leaf parsley leaves

Per serving

323 kcalories, protein 13.8g, carbohydrate 31.6g, fat 16.6 g, saturated fat 2.2g, fibre 6.7g, salt 0.06 g

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