Nefs Teat R.
Bring to the boil and then simmer the lentils.
In the meantime, chop the onion and the garlic.
I hope you are using fresh ingredients so there should be no need for you to disgard any bad bits. It took me a while to think of this recipe idea, that's why the tops of thoise used in this recipe were a little bruised looking.
As the lentils simmer, put the chocolate and the chopped chilli into a plastic or container which you can safely rest on top of the lentils as they simmer. Or use a microwave oven to melt the chocolate with the chilli mixed in at ten second increments. Taste test the chocolate with the end of a spoon and if it is starting to taste too hot, disgard some of the chilli.
After 20 minutes remove the lentils from heat and place in a collander to rest (photo 2).
A halogen ovenproof dish or ovenproof dish is not necessarily a microwave ovenproof dish so please ensure to check!!!!!
Put 2 large cupfuls of the lentil liquid into an ovenproof/halogen oven proof dish. Add much of the lentils but save some for the tomato half/halves.
Disgard any bad bits if you have any from the tomatoes but try to keep by one or two decent tomato halves. Where you have remaining tomato, chop and add to the lentil liquid.
Add an absolute pinch of salt.
Liquid from the lentils should not be visible above the lentils but it should be equally fine too if it is. YOU COULD POTENTIALLY ADD ANY SAUCE FLAVORING OF YOUR CHOICE TO THE LENTILS TOO AT THIS POINT IF YOU WANT TO.
Put the onion and garlic on top and crumble the feta cheese over the top. Add ground pepper to suit your own taste.
Similarly, put some of the lentils not the liquid into the tomato half or haves and add some feta on top and then put the chocolate/chilli on top of that.
Cook in either a conventional or halogen oven for 30 minutes (gas mark 3).
If using a conventional oven grill the top to crisp up the cheese topping after.
Very carefully remove the tomato halve/s after cooking for 15 minutes and place in fridge.
Photo 3 shows both items prior to cooking.