Rice and lentil salad with roasted tomatoes

Ingredients for 4 servings:

• 4 tomatoes
• 250 g lentils, brown
• 125 g rice
• 1 m.-sized onion(s), or if desired a bunch of spring onions
• 4 handfuls of leaf spinach
• 4 handfuls of vegetables, e.g. cucumber, peppers, radishes, asparagus
• 2 tbsp oil
• 1 tbsp vinegar
• 1 pinch(s) of oregano
• 250 g feta cheese, mozzarella and some types of cream cheese also work well

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

healthy and vegetarian

First, the roasted tomatoes need to be prepared. This step isn’t labor-intensive, but it does take time. The oven should be preheated to the lowest temperature. Simply halve the tomatoes and place them cut-side up in a baking dish. Brush them with a little oil. Then sprinkle on some salt, pepper, and oregano. If you have it, you can substitute sumac for the oregano; it tastes good too. Simply place the tomatoes in the oven for 2-3 hours. For the rice and lentils, first slice an onion. Sauté it in a little oil until golden brown. Then add the lentils and 600 ml of water. Simmer the lentils for about 10 minutes before adding the rice. The mixture is ready once the liquid is completely absorbed. I recommend stirring the oil and vinegar into the mixture right now, along with a little salt and pepper. Place the salad greens and leaves in a large bowl and mix with the rice. Then arrange on plates with the roasted tomatoes and cheese. This dish can be served on its own, but it also makes a great side dish, for example, at a barbecue. It tastes great both hot and cold.