Juicy roast tomatoes with spiced lentils & feta

Use affordable canned lentils to make this easy midweek meal. Piled high with chunks of feta and juicy roast tomatoes, it can be rustled up in just 30 minutes

Prep:10 mins
Cook:20 mins
Serves 4
Easy

Nutrition per serving

kcal 325
fat 17g
saturates 8g
carbs 21g
sugars 0g
fibre 8g
protein 17g
salt 1.35g

Ingredients

600g tomatoes (a mixture of varieties works well), large ones halved or quartered
2 tbsp olive oil
2 tsp ground cumin
2 garlic cloves , finely chopped or crushed
2 x 400g cans green or puy lentils , drained and rinsed
2 tsp harissa paste
2 lemons , 1 zested, both juiced
bunch of parsley , coriander or mint, or a mixture, chopped
200g feta

Method

Heat the oven or air fryer to 200C/180C fan/gas 6. Tip the tomatoes onto a baking tray or into the air fryer, drizzle with 1 tbsp olive oil, season, and sprinkle with the cumin. Cook for 15-20 mins until softened and starting to collapse.
Meanwhile, heat the remaining 1 tbsp oil in a large frying pan. Add the garlic and fry gently for 1 min. Stir in the lentils and harissa, and cook for 5 mins to warm through. Add the lemon zest and juice, and a pinch of salt and pepper.
Fold in most of the chopped herbs. Divide between plates or bowls and top with the tomatoes and any juices from the tray, crumble over the feta and scatter with the remaining herbs. Serve warm or at room temperature.