Lentils With Roasted Tomatoes And Creamy Horseradish Recipe

Name: Lentils with Roasted Tomatoes and Creamy Horseradish
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 100 g Garlic - Single Clove; 2.5 Kg Austin Whole Peeled Tomato; 30G Primi Piatti Thyme Flakes; 200 g Cherry Tomatoes; 220 g Organically Grown Lemon; 1 ltr Bertolli Extra Virgin Olive Oil; 400 g Agapi Protein Greek Yogurt (Natural); 16 g Orika Oregano; 200 g Urban Platter Vegetable Bouillon & Broth Powder; 43 g Japanese Choice Wasabi Paste; 500 ml American Garden Apple Cider Vinegar; 100 g Salt; 50 g Black Pepper

Fusion cuisine

Lentils with Roasted Tomatoes and Creamy Horseradish recipe

About this recipe

A hearty and diabetic-friendly dinner featuring tender lentils, roasted cherry tomatoes, and a creamy horseradish yogurt sauce, topped with crispy thyme breadcrumbs for added texture.

Ingredients

100 g Garlic - Single Clove
2.5 Kg Austin Whole Peeled Tomato
30G Primi Piatti Thyme Flakes
200 g Cherry Tomatoes
220 g Organically Grown Lemon
1 ltr Bertolli Extra Virgin Olive Oil
400 g Agapi Protein Greek Yogurt (Natural)
16 g Orika Oregano
200 g Urban Platter Vegetable Bouillon & Broth Powder
43 g Japanese Choice Wasabi Paste
500 ml American Garden Apple Cider Vinegar
100 g Salt
50 g Black Pepper

Instructions

1. Preheat the oven to 425°F (220°C). Boil a kettle of water and gather all your ingredients. Prepare a large pot for cooking.
2. Add 4 peeled cloves of garlic, 1 whole tomato, 2 teaspoons of thyme flakes, 2 bay leaves, and 1 tablespoon of vegetable stock powder to the pot. Cover with 1 quart (1 liter) of boiling water, bring to a simmer over medium heat, then reduce the heat to low. Simmer for 25-30 minutes until the flavors meld and most of the water has evaporated. Add more boiling water if needed to prevent drying out.
3. While the mixture cooks, prepare the roasted tomatoes. Halve 14 cherry tomatoes and place them cut-side-up on a rimmed baking sheet. Sprinkle with a pinch of salt and pepper, and the zest of 1 lemon. Drizzle with 1 tablespoon of olive oil and roast in the oven for 15 minutes.
4. On a separate baking sheet, combine 1 teaspoon of oregano and 1 clove of finely chopped garlic. Drizzle with 1 tablespoon of olive oil, season with a pinch of salt and pepper, and set aside.
5. In a small bowl, mix 1/2 cup of plain Greek yogurt with 2 teaspoons of wasabi paste. Stir until smooth and set aside.
6. After the tomatoes have roasted for 15 minutes, place the baking sheet with the garlic mixture into the oven. Roast both the tomatoes and garlic mixture for an additional 5 minutes, or until the garlic mixture is golden and crispy and the tomatoes are soft and caramelized.
7. Once the mixture in the pot is cooked, remove the whole tomato and garlic cloves. Allow them to cool slightly, then mash the tomato and garlic into a paste using a fork, and stir this paste back into the pot. Season with salt, pepper, a splash of apple cider vinegar, and a generous drizzle of olive oil.
8. To serve, ladle the mixture into deep bowls. Top with the roasted cherry tomatoes, a dollop of the wasabi yogurt sauce, and a scattering of the crispy garlic mixture. Enjoy your diabetic-friendly dinner!