Baked Lentils & Barley with Feta
This healthy weeknight dinner of baked lentils and barley topped with slabs of browned feta is a comforting winter warmer.
Servings 6 servings
Calories 392kcal
Ingredients
- 2 tablespoon Olive Oil plus more for drizzling
- 1 large Onion chopped
- 6 cloves Garlic chopped
- ½ teaspoon Chilli Flakes
- Salt and Pepper
- 2 tablespoon Tomato Puree
- 2 jarred Anchovies
- 2 14oz/400g tins Chopped Tomatoes
- 2½ cups /600ml Vegetable Stock
- 3½oz /100g Cherry Tomatoes
- 2 sprigs Thyme
- 1 cup /190g Pearl Barley
- ½ cup /100g Red Lentils
- 1¼ cups /300g Feta
Instructions
- Heat the oven to 200°C/400°F. In a saucepan heat the olive oil over a medium heat. Add the onion and plenty of salt and pepper. Cook for 5 minutes until softened. Add the garlic and chilli flakes, cook for another minute. Add the tomato puree and anchovies, cook for a couple of minutes until the anchovies have melted into the tomato puree.
- Add the chopped tomatoes, stock and thyme to the pot. Stir through the cherry tomatoes followed by the lentils and barley. Pour the mixture into a baking dish (it will be watery at this point). Put the dish in the oven and bake for 40-50 minutes until the lentils and barley are tender.
- Cut the feta into rectangles and then cut in half lengthways so that you have slabs of the cheese. Remove the dish from the oven and set the oven to grill (broil) at a high temperature.
Notes
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 392kcal | Carbohydrates: 48g | Protein: 16g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 1161mg | Potassium: 638mg | Fiber: 12g | Sugar: 8g | Vitamin A: 754IU | Vitamin C: 21mg | Calcium: 319mg | Iron: 4mg