CookEat Recipe
Tomato and Lentils with Parsley Yogurt
Tomato and lentils are simmered with paprika and combined with wilted spinach. Serve over natural yogurt with parsley and crisp baked filo.
Method
Steps
Step 1
Use canned lentils, weighed drained and rinsed. Wash and dice the tomato; wash and chop the spinach and parsley.
Step 2
Heat 1 tablespoon olive oil in a pan over medium heat. Add the tomato and paprika and cook for 5–7 minutes, stirring, until the tomato releases juice and softens.
Step 3
Add the lentils and spinach and cook for 3–4 minutes until hot and the spinach is wilted.
Step 4
Heat the oven to 180°C. Brush thawed filo with the remaining tablespoon oil, stack in three layers and cut into rectangles. Bake on lined trays for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 5
Spread yogurt on six plates. Spoon the warm tomato and lentils above it, scatter with parsley and serve with baked filo crisps.
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