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Get ProstaVive From The Official WebsiteCooked tomatoes release lycopene — the antioxidant most closely associated with men’s health — in a form your body absorbs far better than from raw slices. This bowl slow-roasts cherry tomatoes until jammy, folds them into fiber-rich lentils, and finishes with pomegranate seeds, another polyphenol-rich favorite for supporting healthy blood flow.
Ingredient Metrics (Serves 2)
| Ingredient | Quantity |
|---|---|
| Cherry tomatoes | 2 cups (480 ml), halved |
| Cooked brown or green lentils | 2 cups (480 ml) |
| Red onion | ½ medium, finely diced |
| Fresh basil leaves | ½ cup (120 ml), torn |
| Extra-virgin olive oil | 2 Tbsp (30 ml) |
| Balsamic vinegar | 1 Tbsp (15 ml) |
| Pomegranate seeds | ½ cup (120 ml) |
| Garlic | 1 clove, minced |
| Sea salt and black pepper | To taste |
Kitchen Preparation Science
Roasting tomatoes at 400 °F (200 °C) for 20 minutes concentrates their sweetness and makes lycopene significantly more available. Lentils bring plant protein and the kind of steady-fiber fullness that keeps mid-afternoon snacking in check, while pomegranate seeds add a tart pop of polyphenols and texture.
Allergen note: legume-based (lentils). Swerve/Alternative Option: swap lentils for quinoa if legumes don’t agree with you — the bowl keeps its fiber and protein.
Preparation Steps
- Heat the oven to 400 °F (200 °C). Toss the halved cherry tomatoes with 1 Tbsp (15 ml) olive oil, the minced garlic, and a pinch of salt. Roast on a lined sheet pan for 18–20 minutes until soft and lightly charred at the edges.
- In a mixing bowl, whisk the remaining olive oil with the balsamic vinegar and black pepper.
- Add the lentils, diced red onion, and torn basil to the bowl and toss gently.
- Fold in the warm roasted tomatoes with their juices. Divide between two bowls and scatter with pomegranate seeds before serving.