Mixed lentil salad with sticky tamarind roast tomatoes and feta

Mixed lentil salad with sticky tamarind roast tomatoes and feta

10 mins Prep · 35 mins Cook

A sweet and tangy flavour from the roasted tomatoes elevates this protein-rich salad with green and brown lentils while feta adds a delicious saltiness

Created by Spinneys
Prep time 10 minutes
Cook time 35 minutes
Serves 4
Cuisine Arabic
Diet Healthy
Preparation Easy
Nutrition (per serving)
Calories 418
Fat 23g
Saturates 7g
Protein 17g
Carbs 37g
Sugars 10g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Place the lentils in a large bowl and cover with water. Set aside to soak overnight.


Preheat the oven to 180°C, gas mark 4.


To make the roast tomatoes, cut the tomatoes in half vertically and place them skin side down on a baking sheet lined with baking paper. Arrange the thyme sprigs on top of them. Mix 1 tbsp of olive oil, tamarind paste and brown sugar and drizzle over the tomatoes. Roast for 15-20 minutes, or until sticky and caramelised. Discard the thyme and allow to cool slightly.


Place the lentils in a pot of boiling water (the water should be 3cm above the lentils) and cook for 10-15 minutes, or until tender. Drain well and immediately set aside.


To make the salad, combine the vinegar, remaining olive oil and the seasoning in a medium-sized bowl. Grate in the garlic and whisk together. Finely chop a handful of herbs and add to the lentils along with the dressing. Gently mix together.


Serve the lentils topped with the roast tomatoes and feta.