Tomatoes and lentils, it doesn't get any simpler than that. I have enjoyed this recipe as a scrumptious hot dip and satisfyingly spooned over hot buttered toast; however you can also have it as an alternative topping for meatless nachos and is excellent tucked into a bun for a tasty meatless sloppy joe. Reminiscent of beans on toast, the point is, this recipe is a starting point and can be adapted according to your taste and which spices or legumes you wish to use, it can be made into something delicious whether that's dinner, lunch or a snack.
Lentil Tomato Bake
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1 tablespoon olive oil
2 garlic cloves, peeled and crushed
1 pint (551ml) grape tomatoes
1 x 398 ml tin low salt diced tomatoes
1 x 540 ml tin green lentils, rinsed and drained
1 - 2 tablespoon herb seasoning of your choice
salt and pepper, to taste
Preheat oven to 400ºF (200ºC).
Add the olive oil to a 9 x 13 inch rectangle baking dish, then add the crushed garlic and grape tomatoes to the baking dish and toss to coat. Place in the oven and roast for about 15 minutes.
Once nicely roasted, remove from the oven and carefully squash the tomatoes with a fork. Add the drained lentils and diced tomatoes. Stir to combine. Then add a herb seasoning mix, I used Italian Seasoning and a bit of Arrabbiata Mix, and a dash of salt and pepper to taste, stir together once more and then pop back into the preheated oven for about 15 to 20 minutes or until hot and bubbly.