LENTILS WITH TOMATO AND GORGONZOLA. COOKBOOK: PLENTY

LENTILS WITH TOMATO AND GORGONZOLA. COOKBOOK: PLENTY - YOTAM OTTOLENGHI

This is an excellent recipe. Make sure you cook the lentils yourself. I tried one day with tin lentils and the result was very disappointing. But if you need to use tin lentils, you can maybe warm up on the microwave and then mix them with the onion, garlic and oil. Serve it when the lentils are still warm or at room temperature. A lovely salad

Ingredients

1 small red onion, very thinly sliced

1tbsp good quality red wine vinegar
250g castelluccio lentils
3tbsp olive oil
1 garlic clove, crushed
3tbsp chopped chervil (or parsley)
3tbsp chopped chives
3tbsp chopped dill
80g mild gorgonzola, cut into rough chunks
For the oven-dried tomatoes

400g plum tomatoes (about 5)
8 thyme sprigs
1tbsp olive oil
2tbsp thick balsamic vinegar

Method
First make the tomatoes. Preheat the oven to 130°C/265°F/Gas ½. Quarter the tomatoes vertically and place skin-side down on a baking sheet lined with baking parchment. Arrange the thyme sprigs on top. Drizzle over the olive oil and balsamic vinegar. Sprinkle with sea salt. Roast for 1½ hours or until semi dried. Discard the thyme and allow to cool down slightly.

Meanwhile, place the red onion in a medium bowl, pour over the vinegar and sprinkle with the sea salt. Stir, then leave for a few minutes so the onion softens a bit.

Place the lentils in a pan of boiling water (the water should come 3cm above the lentils) and cook for 20-30 minutes or until tender. Drain well in a sieve and, while still warm, add to the onion. Also add the olive oil, garlic and some black pepper. Stir to mix and leave to cool.

Once cool, add the herbs and gently mix together. Taste and adjust seasoning.

To serve, pile up the lentils on a large plate or bowl, integrating the cheese and tomatoes as you build up the pile. Drizzle the tomato cooking juices on top and serve.

Serves 4

It was delicious with some curly endive on the side. I just added some salt, olive oil and some champagne vinegar to the endive. My mother used to have a bit platter like this for dinner in the summer months in Catalonia. We picked some while eating whatever there was for dinner. Lovely with zucchini omelette...

Comments

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