Warm lentil salad with baked cherry tomatoes

Ingredients for 4 servings:

• 200 g lentils, brown or green
• n. B. water
• 2 cloves garlic, thinly sliced
• 1 bay leaf
• 1 medium-sized red onion(s), diced
• 1 bunch parsley, flat, chopped
• 3 tbsp balsamic vinegar
• 2 tbsp broth, strong
• 1 tsp mustard
• 5 tbsp olive oil
• some salt and pepper from the mill
• 250 g cherry tomatoes
• 50 g Parmesan cheese
• some powdered sugar
• some oregano, dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Halve the cherry tomatoes, place cut-side up on a baking sheet, and sprinkle with powdered sugar and a little oregano. Bake in the center of an oven preheated to 130°C for about 45 minutes. Bring the washed lentils to a boil in water (just enough to cover the lentils), along with the bay leaf and garlic, then cover and simmer on low heat for about 30 minutes, depending on the variety. Mix the balsamic vinegar, stock, mustard, salt, and pepper well and stir into the olive oil to form a creamy sauce. Add the onions and parsley. Drain the lentils and mix them with the sauce while still hot. Arrange the lentils on 4 plates. Arrange the still-warm baked tomatoes on top and grate the Parmesan cheese over them.