Lentils with baked feta and tomatoes

AMC Cookware
4 servings
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Recipes that can be prepped in just a few minutes are always a winner. Add all the ingredients to an AMC 28cm Gourmet Chef’s Pan and let the oven do the rest. The well-known combination of tomatoes, herbs, feta, balsamic vinegar and olive oil is a delicious base to add lentils to for a vegetarian meal or side dish.

By Independent Contributor April 06 2023
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Ingredients (9)

2 leeks — halved and thinly sliced
500 g baby tomatoes — halved or quartered
2 slices of feta cheese
2 tbsp olive oil
2 tbsp balsamic vinegar
1 lemon — rind and juice
2 handfuls of fresh herbs — of your choice (basil, Italian parsley, origanum and/or thyme)
salt and pepper to taste
250 ml brown lentils
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  1. Preheat the oven to 200°C.
  2. Place the leeks, tomatoes and feta in a single layer in an AMC 28cm Gourmet Chef’s Pan. Pour over the oil and balsamic vinegar with half the lemon rind and some of the herbs. Season to taste.
  3. Roast for 25–30 minutes or until the tomatoes are cooked.
  4. Meanwhile, place the lentils with 625ml (2½ cups) water in an AMC 20cm Gourmet Low. Heat over a medium temperature with the lid on until the Visiotherm® reaches the first red area. If you are cooking using a normal pot, keep an eye on the pot and simmer until lentils are just cooked but not mushy.
  5. Simmer lentils for 25–30 minutes or until just cooked but not mushy. (Don’t add salt as it will prevent the lentils from softening.)
  6. Remove the lentils from the heat, rinse and drain well.
  7. Gently mash the warm feta in the AMC 28cm Gourmet Chef’s Pan with a spoon. Add the lentils and mix through.
  8. Sprinkle with remaining lemon rind and herbs. Serve as a side dish or light vegetarian meal.



  • Serve this dish with dollops of your favourite pesto, if preferred.

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