Name: Lentils with baked feta and tomatoes
Yield: 4 servings
Cuisine: Bake
Ingredients: 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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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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Method:

Preheat the oven to 200°C.
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.
Roast for 25–30 minutes or until the tomatoes are cooked.
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.
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.)
Remove the lentils from the heat, rinse and drain well.
Gently mash the warm feta in the AMC 28cm Gourmet Chef’s Pan with a spoon. Add the lentils and mix through.
Sprinkle with remaining lemon rind and herbs. Serve as a side dish or light vegetarian meal.