Warm Lentil and Roasted Tomato Bowl

Earthy lentils under roasted tomatoes and a soft egg, with olive oil and herbs. Cheap, filling, and better than it has any right to be.

Serves 335 minutes veggiemediterraneanhigh-proteinbatch

• ✓Lentils are a rich plant source of protein, fiber, iron and folate.
• ✓A soft-boiled egg adds complete protein and choline.
• ✓Roasted cherry tomatoes contain vitamin C and lycopene.
• ✓Parsley and olive oil finish the bowl with vitamin K and monounsaturated fat.

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Ingredients

• •1 cup / 200 g green or brown lentils, rinsed
• •1 lb / 450 g cherry tomatoes on the vine
• •4 tbsp olive oil
• •1 tsp dried thyme
• •3 eggs
• •big bunch parsley
• •red wine vinegar, salt, black pepper

Method

1. Roast the tomatoes with 2 tbsp oil, thyme and salt at 400°F / 200°C for 20 minutes.
2. Simmer the lentils in salted water 20–25 minutes until tender but intact; drain.
3. Dress the warm lentils with the remaining oil, a splash of vinegar, salt and parsley.
4. Soft-boil the eggs (6½ minutes). Bowl: lentils, tomatoes and their juices, halved egg on top.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.