Feta, Lentil and Tomato Traybake
By OcadoLife
Published on 30 July 2026
If you have a block of feta lurking the fridge, you’re already halfway to this tasty Feta, Lentil and Tomato Traybake from OcadoLife food editor Lauren Hoffman. “Throw in a couple of tins from the cupboard, combine the end of a jar of tahini with that rogue lime and you have yourself a light, summery bake with maximum flavour,” says Lauren. Great for an easy family dinner or a low-key night in.Time and servings
1 hrTotal time
10 minsPrep time
50 minsCooking time
Ingredients
- 2 (400g) tins plum tomatoes
- 2 (400g) tins lentils, drained and rinsed
- ½ tsp ground cumin
- 1 red onion, quartered
- 15g butter, cubed
- 200g block feta
- ½ tbsp extra-virgin olive oil
- 2 tbsp tahini
- 1 lime, zested and juiced
- ½ tsp runny honey
- 15g soft herbs, such as coriander, mint and/or parsley
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Tip the tomatoes into a roasting tin and break them up with a spoon. Stir in the lentils, cumin, 1 tsp sea salt and a bit of black pepper, then add the onion and dot over the butter. Cover tightly with foil; bake for 35 mins.Step 2
Uncover, stir well, and separate the onion petals. Nestle in a block of feta, then drizzle with the oil and bake for 20 mins more, until the lentils are thick and jammy and the feta is soft.Step 3
Mix the tahini, lime juice, most of the zest and the honey. Loosen with 2 tbsp hot water; season to taste.Step 4
To finish, drizzle the tahini sauce over the traybake, then scatter over the herbs and remaining zest.