Lentil breakfast bowl

Ingredients

• 360 g tinned lentils, drained, rinsed (see Notes)
• ½ cup small mint leaves
• ¼ cup chopped flat-leaf parsley
• 1 bunch watercress, trimmed
• 4 Roma tomatoes, quartered lengthways
• 80 g goat’s feta, crumbled
• lemon wedges, to serve

Dressing

• 1 tsp sumac (see Notes)
• 2 tbsp extra virgin olive oil
• finely grated zest and juice of 1 lemon

Instructions

1. Preheat the oven to 200°C (180°C fan-forced).

2. Toss the cut tomatoes in some olive oil and season, to taste. Bake them in the oven for 15-20mins.

3. To make the dressing, whisk together all the ingredients in a large bowl. Season with freshly ground black pepper.

4. Combine the lentils and dressing in a bowl and toss well to combine. Set aside, tossing occasionally, until you are ready to serve.

5. Add the mint, parsley, watercress and tomato to the lentil mixture and gently toss to combine. Divide among bowls and sprinkle with the feta.

Notes

• You will require 2 x 400 g tins of lentils for this recipe. Store any leftover lentils in an airtight container in the fridge for up to 3 days.

• Sumac is a mild spice with a lemony flavour. It is readily available in supermarkets, but you can use sweet paprika instead, if preferred.

Recipe from The CSIRO Low-Carb Diabetes Diet & Lifestyle Solution by Professor Grant Brinkworth and Dr Pennie Taylor. [Macmillan Australia, RRP $36.99]. Photography by Rob Palmer.