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Lentil with Tomatoes and Feta

With the winter months looming ahead, I am in the mood for soul-warming and hunger-satiating dishes. Lentils fit the bill as they are a good source of protein and are satisfyingly nutritious. Lentils also lend themselves perfectly to a salad or a stew. This substantial dish is best eaten at room temperature, on its own or with steamed seasonal greens.










Ingredients (serves 4):

  • 1 small red onion, cut into thin slices
  • 1 Tbsp red or white wine vinegar
  • 1 Tbsp coarse salt
  • 250g/1¼ cup green lentils
  • 400g/2 cups vine tomatoes, quartered
  • 3 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 garlic clove, diced
  • 3 Tbsp chopped parsley
  • 3 Tbsp chopped chives
  • 1 Tbsp chopped thyme
  • 100g/3.5oz feta, cut into rough chunks
  • Black pepper, to taste


1. Preheat the oven to 180°C (350°F) for 10 minutes. Quarter the vine tomatoes and place on a baking tray. Drizzle with olive oil and balsamic vinegar. Sprinkle with coarse salt. Place the tomatoes under the grill (level 3) and bake for 10-15 minutes. Watch them closely. The tomatoes should be charred but not burnt. Set the baking sheet aside to cool.

2. Place the red onion slices in a bowl and pour over the vinegar. Sprinkle with coarse salt. Mix, then set aside to allow the onions to soften.

3. Place the lentils in a pan of boiling water with water about 1 inch/3cm above the lentils. Cook for 20-30 minutes. Taste a few lentils after 20 minutes, they should still have a slight bite to them. Do not overcook.

4. Drain the lentils in a sieve and add the sliced onions (discard the excess vinegar). Add the olive oil, garlic and black pepper. Mix and set aside.

5. When the lentils have cooled slightly (5-10 minutes), add the herbs, tomatoes (and their juices), and feta. Fold everything in with the lentils. Do not over mix as the tomatoes and feta will be crushed. Serve warm in a large platter.


This recipe is adapted from Plenty by Yotam Ottolenghi. The photo is also taken from his cookbook.

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