The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smoky Baharat Lentils & Chermoula Grilled Tomatoes
You're going to want to cook this meal on repeat. Full-of-fibre lentils simmer with vibrant baharat spice and plenty of veg like courgette and aubergine. Sundried tomato paste adds a hint of tang. Oven-grilled juicy seasonal tomatoes, dressed in chermoula and crunchy pine nuts, to serve over the top. What's not to love?
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 20g pine nuts
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 courgette
- 80g dried brown lentils (whole brown lentils (100%))
- 2 tbsp chermoula paste (Rapeseed Oil, Lemons (Lemon, Water, Salt), Onions, Capers, Garlic, Red Chilli, Turmeric, Cumin, Coriander Leaves, Coriander Seeds, Sweet Paprika, Parsley)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 aubergine
- 200g baby tomatoes
- 1 shallot
Nutritional Information
Calories: 471
Protein: 18g
Carbs: 39g
Fat: 29g
Ingredients
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tbsp baharat spice blend (use half) (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 aubergine (use half)
- 20g pine nuts (use half)
- 1 courgette (use half)
- 80g dried brown lentils (use half) (whole brown lentils (100%))
- 200g baby tomatoes (use half)
- 1 shallot (use half)
- 2 tbsp chermoula paste (use half) (Rapeseed Oil, Lemons (Lemon, Water, Salt), Onions, Capers, Garlic, Red Chilli, Turmeric, Cumin, Coriander Leaves, Coriander Seeds, Sweet Paprika, Parsley)
- 11g vegetable stock powder (use a quarter) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
Nutritional Information
Calories: 493
Protein: 18g
Carbs: 39g
Fat: 32g
Smoky Baharat Lentils & Chermoula Grilled Tomatoes
You're going to want to cook this meal on repeat. Full-of-fibre lentils simmer with vibrant baharat spice and plenty of veg like courgette and aubergine. Sundried tomato paste adds a hint of tang. Oven-grilled juicy seasonal tomatoes, dressed in chermoula and crunchy pine nuts, to serve over the top. What's not to love?
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Turn the grill to high heat (240C).
- Bring a small saucepan filled with salted hot water to a boil.
Cook the lentils
- Add the lentils and boil for 15-20 mins, until cooked, then drain.
Prep and fry the veg
- Roughly dice the shallot.
- Dice the courgette and aubergine into 1-2cm cubes.
- Heat a medium saucepan with 2 tsp oil on medium-high heat.
- Add the prepped veg and cook for 3-5 mins, until golden.
- Season lightly with sea salt and black pepper.
Simmer the lentils
- Add the baharat spice (to taste) and sundried tomato paste to the pan.
- Cook for 1 min, then add the cooked lentils and 150ml hot water (75ml for 1 person).
- Add in half the stock and stir.
- Simmer for 4-6 mins, until the sauce thickens. Season with salt to taste.
Grill the Tomatoes and pine nuts
- Place the tomatoes in a small ovenproof dish and toss with 1/2 tsp oil and a pinch of salt.
- Grill for 6-8 mins, until deep golden brown.
- In the final 2 mins of grilling, add the pine nuts to toast.
- Once cooked, stir in the chermoula.
Serve
- Serve the lentils in a bowl and top with the chermoula tomatoes and pine nuts.
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