Summary

Ingredients

• 4 tomato (s)
• 250 g lentils, brown
• 125 g rice
• 1 medium onion (s), or a bunch spring onions if you like
• 4 handfuls spinach leaves
• 4 handfuls vegetables, e.g. cucumber, peppers, radishes, asparagus
• 2 tablespoons oil
• 1 tablespoon vinegar
• 1 pinch (s) oregano
• 250g feta cheese, mozzarella, and some types cream cheese also work well

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Instructions

1. First, the roasted tomatoes need to be prepared. This step is not labor intensive, but it takes time. The oven should be preheated to the lowest possible temperature. The tomatoes are simply cut in half and placed in a baking dish with the cut side up and a little oil poured over them. Then just sprinkle some salt, pepper and the oregano on top. If you have it, you can also replace oregano with sumac, it tastes good too. The tomatoes are now simply put in the oven for 2-3 hours.
2. For the rice and the lentils, an onion must first be cut into strips. It is fried in a little oil until it is golden brown. Then the lentils and 600 ml of water are added. Let the lentils simmer for about 10 minutes before adding the rice. The mixture is ready as soon as the liquid is completely absorbed.
3. I would recommend stirring the oil and vinegar with a little salt and pepper into the mixture right now.
4. Place the salad vegetables and leaves in a large bowl and mix with the rice. Then arrange on plates with the roasted tomatoes and cheese.
5. This dish can be served alone, but it is also suitable as a side dish, for example at a barbecue evening. Tastes warm and cold.