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Tofu Bites in olive and caper
The kind of Greek plate you make on repeat. olive and caper, a proper grill, and a finish of...
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Charred Lentil with garlic and yoghurt
A rustic take on Lentil Medley, built on garlic and yoghurt and finished the way we like it. Ready in about 27 min and easily enough for 2 people.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garlic and yoghurt elements, and pat the lentil dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the dried lentils and char until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt and the rest of the garlic and yoghurt flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped mint and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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