Black Lentils with Roasted Tomatoes & Mojo Verde

lentils Salad Summer

by Danka Jandric September 25, 2025

Lentils can sometimes blend into the background of a dish but these organic black lentils from France deserve to be the star of the show. This simple dish showcases their texture, colour and flavour.

When tomatoes are not in season this dish is also lovely with roasted root vegetables or brassicas instead.

Be sure to have some nice crusty bread on hand to scoop up big tasty mouthfuls!

Ingredients

For the Base and Toppings

150g Black Lentils
1 tsp Stock Powder, eg Bouillon
200g Thick Yoghurt, dairy or plant-based
A good Olive Oil
2 tsp Hemp Seeds, shelled

For the Roasted Tomatoes:

250g Cherry Tomatoes
3 Garlic Cloves
Olive Oil
Pinch of Salt

For the Mojo Verde:

1 Bunch Coriander
1 Green Chilli
2 Garlic Cloves
50ml Olive Oil
1 tbsp White Wine Vinegar
Salt, to taste

Method

Halve half of the tomatoes, leave the rest whole. Put them all in an oven-proof dish with olive oil, the garlic cloves and some sea salt. Roast at 175C for about 30 minutes until soft, wrinkly and deepened in colour.
Cook the lentils with stock powder as per the pack instructions, ie 15-20 min. Drain and leave covered.
Put all the ingredients for the mojo verde in a blender and blitz until smooth.
To serve, spread the yoghurt on a plate, top with the roasted tomatoes, lentils and mojo verde. Drizzle a good olive oil on top and sprinkle with hemp seeds. Eat with plenty of good bread to mop up all the juices.

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