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 |
| 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 | |
Ingredients
Cooking Instructions
Download PDFPlace 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.
