Start by making Oven Dried tomatoes – Preheat the over to 130C
Quarter the tomatoes vertically and place skin side down on a baking sheet/Tray
Drizzle the olive oil and balsamic vinegar/pomegranate Juice
Arrange the herb sprigs over them or sprinkle dried herbs
Slow roast for 20-30 mins or until semi dried. Discard the herbs and allow the tomatoes to cool.
Place the thinly sliced Onion in a medium bowl, pour over the vinegar and sprinkle the salt – Let it marinate for a few mins.
Place the lentils in a pan of boiling water and cook for 20 mins or until the lentils have a bite – Be careful to not overcook as we need them sturdy and not mushy.
Drain and sieve them and while still warm, add to the sliced onion.
Also add the olive oil, garlic and some black pepper – Stir to mix and leave aside to cool.
Once done, add the herbs and gently mix them together.
Plate the Oven dried tomatoes and pile the lentils in the centre – A little bit of Feta Cheese can be added to amp up the dish.
Drizzle lemon juice before serving.