Lentil salad with tomato and blue berry

Name: lentil salad with tomato and blue berry
Cook time: 20 min
Total time: 65 min
Yield: 4
Ingredients: 500 g sweet vegetable tomato mix bucket; 2 tl granulated sugar; 4 el traditional olive oil; 3 twig fresh oregano; 400 g brown lentils in tin; 15 g fresh basil; 150 g blueberries; 1 el balsamic vinegar; 1 tl dijon mustard; 40 g unsalted pistachios

Lentil salad with roasted cherry tomatoes, herbs, blueberries and pistachios, without gluten

Ingredients

Kitchen Stuff

1 baking dish (30 x 40 cm)

Directions

Preheat the oven to 150 ° C.
Grease the oven dish. Halve the tomatoes and place them with the cutting edge upwards in the oven dish. Sprinkle with the sugar and some salt.
Sprinkle with the oil. Place the oregano sprigs between the tomatoes. Bake for about 45 minutes in the oven.
Meanwhile, rinse the lentils under cold water and let it drain. Tear the leaves of basil into pieces.
Put the lentils, the basil and the blueberries in a bowl and gently spoon over.
Remove the tomatoes from the oven and remove the oregano. Pour the moisture from the tomatoes into a bowl.
Add the balsamic vinegar and mustard to the tomato juice and beat until a dressing.
Spoon the tomatoes and dressing carefully through the lentil salad. Sprinkle with the nuts.