Lentil & Slow Roasted Tomato Salad

Lentil + Slow Roasted Tomato Salad | Wholefood Society

Lentil & Slow Roasted Tomato Salad
Prep time
Cook time
Total time
yield: 4
  • 5 medium roma/egg tomatoes
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon salt
  • 1 small red onion
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • ½ cup Puy lentils
  • 1 cup quinoa
  • 2-3 tablespoons olive oil, to taste
  • Black pepper, to taste
  • 1 bunch fresh chives
  • 3 tablespoons fresh parsley leaves
  • 4 tablespoons fresh dill leaves
  • 200g goat’s curd/fetta
  1. Preheat oven to 135°C (electric)
  2. Line a large baking tray with baking paper
  3. Wash and dry tomatoes
  4. Quarter into wedges and place skin side down on the paper
  5. Add remaining tomato ingredients and coat well
  6. Once oven is to temperature, cook for 90-100 minutes or until withered and oozy
  1. Peel the outer layers of the onion and finely slice
  2. Place in small bowl with remaining ingredients, coat well and set aside
  1. With 30 minutes out from tomatoes being ready, prepare the lentils
  2. Place in a small saucepan and just cover with water
  3. Put over a medium-high heat and bring to the boil
  4. Once boiling, reduce to medium-low and cook for roughly 10 minutes until tender though still formed
  5. Drain, rinse well and set aside
  1. At the same time as the lentils, place the quinoa with 2 cups water in a medium saucepan
  2. Put over a medium-high heat and bring to the boil
  3. Once boiling, reduce to medium and cook for 10-15 minutes until tender and the water is absorbed
  4. Drain, rinse well and add to the cooked lentils
  1. Combine lentils and quinoa with onions (no juice), olive oil and pepper
  2. Finely chop herbs and add to the mix once slightly cooled
  3. Once tomatoes are cooked, add (with their juices) to the salad mix
  4. Serve at room temperature with the cheese scattered throughout
A vegetarian dish that's hearty and satisfying.
You could enjoy this alone or add in some avocado for healthy fats and/or more protein in the form of eggs, chicken or fish.

TOP TIP - prepare more of the tomatoes, quinoa and lentils to simply add to other meals or even double the recipe and enjoy leftovers!
And those onions! It will be a quick and simple skill that you'll keep on using!!

Puy lentils - also known as French lentils and arguably the most delicious lentils out there. When dried they are a dark blue/black colour and hold up well during cooking. If you can't locate them, Beluga lentils are another option or any lentil that you can find.

For more on legumes and getting the most out of them - nutritionally and in the kitchen - be sure to watch the LEGUME GUIDE VIDEO and check out the PDF GUIDE here.

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