Whole baked ricotta with lentils & roasted cherry tomatoes

This easy vegetarian one-pan dish is quick to prepare and will help you to get your 5-a-day. Treat yourself to whole ricotta cheeses and seasonal veg

  • Prep:15 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 604
  • fat 39g
  • saturates 12g
  • carbs 32g
  • sugars 8g
  • fibre 10g
  • protein 26g
  • salt 1.6g


  • 6 banana shallots, quartered
  • 90ml olive oil, plus extra for drizzling
  • 1 large lemon, zested and juiced
  • small pack basil, roughly chopped
  • small pack dill, roughly chopped
  • 2 x 250g pouches cooked Puy lentils
  • 150g spinach
  • 2 x 250g whole ricotta
  • 400g cherry tomatoes on the vine


  1. Heat oven to 200C/180C fan/gas 6. Put the shallots in a medium-sized roasting tin, drizzle over 2 tbsp olive oil and season. Roast for 15 mins until golden brown and beginning to soften. Meanwhile, to make a dressing, whisk the remaining olive oil with the lemon zest and juice, stir through half the herbs and season.

  2. Toss the lentils together with the shallots, spinach and 4 tbsp water. Put the ricotta in the centre of the roasting tin and lay the tomatoes around them. Drizzle the dressing over the lentils and shake the tin a little to combine everything. Drizzle a little olive oil over the ricotta and season everything well. Return to the oven for 30-35 mins or until the ricotta is firm and lightly golden.

  3. Serve the lentils in shallow bowls topped with spoonfuls of the creamy ricotta and sprinkled with the remaining herbs.

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