Here's a super nourishing winter warmer for you:
Roasted Cherry Tomato Sauce with Lentils
serves 4
Approx 750g / 1 1/2 lbs cherry tomatoes (organic if you can)
olive oil for drizzling / sautéing
salt & pepper
6 small cloves garlic
1 tsp chili flakes
1 Tbls chopped capers
Big glug white wine
1 cup cooked lentils
juice of 1/2 lemon
1/4 cup chopped basil
Place the cherry tomatoes on a baking tray, drizzle with oil, salt and pepper and roast for 20-30 min at 175c/350f, until soft, misshapen and slightly caramalised.
Gently heat olive oil in a pan with garlic and chili flakes. Make sure the garlic doesn't burn! Add capers, tomatoes, and white wine. Bring to a simmer and cook for about 4-5 minutes until the sauce thickens. Add the cooked lentils and allow them to heat through. Add lemon juice and basil just before serving.
This thick moreish sauce is fantastic on roasted rounds of butternut squash "steak", or sweet potato wedges, or spaghetti squash. If you eat fish it's also delicious on halibut.
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This recipe is an adapted version based on one from my mentor, Rhian Stephenson, CEO at Psycle. I love it because you get a whopping great hit of lycopene from the roasted tomatoes (good for you men!!!), a metabolism boost from the chili flakes, an immune boost from the garlic, an alkalysing hit from the lemon, and fiber & clean protein from the lentils. Served on top of orange veg provides good complex carbs and tons of vitamin A.