Lentils with roasted tomatoes

This has to be the best improvised late spring dinner I’ve ever made. Here’s how:

Serves 4

2 large juicy tomatoes

2-4 tsp of capers

1/2 lemon zest

1 tsp garlic granules

1 tsp of dried oregano

Fresh thyme

Sea salt

For the lentils

2 carrots

1/2 fennel

2 celery sticks

1 red pepper

250g green lentils

400ml veg stock

Sea salt

Serve

Greek yoghurt

Parley, dill, basil

Preheat the oven to 160C.

Cut the tomatoes into thick round “steaks”. Place on a roasting tray, generously drizzle with olive oil. Season with spices, herbs, lemon zest and capers.

And send into the oven while you prep the rest.

Chop the veg into bite size chunks. And fry in olive oil and salt until lightly caramelised.

Add the lentils and the stock, and cook on medium heat until the lentils are soft. You might want to add a bit more water as they cook.

Adjust the seasoning to your liking.

To serve:

Divide the lentils between 4 bowls, top with yogurt, and slices of tomatoes. Adorn with fresh herbs, drizzle with a bit of Balsamic vinegar and serve asap.