Name: Roasted Vine tomatoes with warm puy lentils
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 2 trusses of small vine tomatoes; 1/2 cup olive oil, plus extra for drizzling; 2 tablespoon raw sugar; 300 gram french puy lentils; water; 2 clove garlic, unpeeled; parsley root/stem; 1 small_piece carrot; 1 teaspoon sesame oil; 2 tablespoon tamari soy sauce; 3 tablespoon sherry vinegar

Roasted Vine tomatoes with warm puy lentils

This dish of dark puy lentils with glistening strings of roasted red tomatoes will make your summer plates picture perfect. Photography by Jani Shepherd/Gatherum Collectif.

Serves 4

Cook

1H 30M

Ingredients

2 trusses of small vine tomatoes

1/2 cup olive oil, plus extra for drizzling

2 tablespoon raw sugar

300 gram french puy lentils

water

2 clove garlic, unpeeled

parsley root/stem

1 small_piece carrot

1 teaspoon sesame oil

2 tablespoon tamari soy sauce

3 tablespoon sherry vinegar

Method

1.Lay tomato trusses on a lined baking tray. Drizzle with a little olive oil. Sprinkle with salt and the raw sugar. Slowly bake in the oven at 150°C for around an hour until they smell caramelised and the skin looks wrinkled. If your tomato skins split in the first stages of cooking don’t worry, just turn the heat down a bit.

2.Rinse the lentils well. Add to a pot with enough water to cover completely then add the two garlic cloves, parsley root and piece of carrot for sweetness and flavour. Simmer over medium heat until the lentils are al dente – around 18-20 minutes.

3.Drain and dress with 1/4 cup olive oil, sesame oil, tamari soy sauce, sherry vinegar and salt and pepper while warm.

4.Stir to combine and set aside to cool.

5.Check seasoning prior to serving – you may need more salt or vinegar.

6.Serve at room temperature with the roasted tomatoes.

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