Saturday, July 12, 2014

Recipe 2

Roast Tomato Brown Lentil Casserole

Preheat oven to 180C
Lightly oil an oven dish
- 2 tsp balsamic vinegar
- 16 chopped Tomatoes
- 2 diced onion
- 1 handful of chopped thyme
- 6 roughly chopped garlic cloves 

Roast for 30 minutes
Combine this with 2 400g tins of chopped tomatoes in a large pot
Rinse 2 cups lentils and add 8 cups of boiling water or vegetable stock
Cover and simmer for 25 minutes
Combine tomatoes and lentils, add parsley and season and serve with sliced cherry tomatoes on the top! Enjoy!

Served on our Kohinga Pounamu cloth.

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