Harissa Roast Tomatoes with Lentils and Yogurt

I love harissa – for me its fragrant heat seems to go with so many things – and always have a jar on the go.  Inspired by Poilane tartines I’ve tried these harissa roast tomatoes with various other ingredients, stirred through nutty brown rice and on toasted sourdough, all good,  but this is my favourite.  The lentils seem to go with the tomatoes particularly well and the garlicky yogurt is the finishing touch.  It is one of those dishes that is not only yummy but you feel is really doing you good.  Cheap, super healthy and delicious which is a pretty good combination.

100g puy lentils

1/4 stock cube, chicken or vegetable

1 bay leaf

1 clove of garlic, peeled

3 tomatoes cut in half (through their equator)

2 teaspoons harissa

2 teaspoons brown sugar

2 tablespoons balsamic vinegar

2 tablespoons olive oil

Parsley, a small bunch

Garlicky yogurt to serve

Preheat the oven to 180.  Put the lentils in a pan with the stock cube, bay leaf, garlic and cover with boiling water, cook for 15-20 minutes (topping up the water if necessary) until cooked but not soft.  Drain and keep warm.

Pu the tomatoes in a small baking tray, try and balance them so their cut sides are flat and level.  Mix the harissa, sugar, vinegar and oil in a bowl with a couple of pinches of salt, pour this over the tomatoes and roast for 30-40 minutes until soft.  You can “baste” them a couple of times if you want.

To serve, pile a couple of spoonfuls of lentils onto a plate, top with 3 tomato halves and a good blob of yogurt.  Sprinkle generously with parsley.  Serves 2.



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