Tomatoes à la provençale with lentils and bread

Ingredients

For 1 serving

• Tomatoes2
• Breadcrumbs15 g
• Cooked lentils150 g
• Bread40 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Parsleyto taste
• Thymeto taste
• Saltto taste

Contains: gluten,

In season: July – September

Method

1. Turn the oven on to 200 °C. Wash the tomatoes, halve them horizontally, scoop out the seeds with a teaspoon, salt them and turn them upside down to drain for 5 minutes.
2. Meanwhile finely chop the garlic and parsley and mix them with the breadcrumbs and half the oil.
3. Arrange the tomatoes in a baking tin cut side up and cover them with the mixture, pressing it down lightly.
4. Bake for 25 minutes, until the tomatoes are soft and the crust is golden.
5. For the last few minutes warm the drained lentils in a frying pan with the remaining oil, thyme, a splash of water and a pinch of salt over a medium heat for 5 minutes, until hot and the water has evaporated.
6. Serve the lentils with the tomatoes and the bread.