Puy lentils with Gorgonzola, red onion and oven-dried tomatoes

A friend once described lentils are ‘little marvels of delight’….really?! Lentils?! Are you talking about the same thing that I am thinking of? A store cupboard staple but often not really used. I have tried a few lentil recipes-giving them a chance-but soaking and boiling them for soooo long it really is an effort!

However I have changed my mind. This Ottolenghi recipe I have tried and can’t stop making. Even the oven dried tomato which take a couple of hours to do is worth it.

Just a bit of advice when cooking lentils, coat them with some dressing whilst hot to allow them to absorb maximum flavour.

Lentils are really good for you…a great alternative to pasta or potatoes, as they are packed with iron and protein. My favourite lentil to cook with for salads are Puy lentils – they hold their shape well and have a nice earthy and nutty taste.

Ingredients

1 red onion, thinly sliced
1 tbsp red wine vinegar
1 tsp salt
250g Puy lentils
3 tbsp olive oil
1 garlic clove, crushed
3 tbsp parsley
3 tbsp chives
4 tbsp dill
80g Gorgonzola

oven-dried tomatoes
400g plum tomatoes
8 thyme sprigs
1 tbsp olive oil
2 tbsp thick balsamic vinegar

Method

Begin by making the oven-dried tomatoes, preheat the oven to 130oC

Quarter the tomatoes and place on a baking sheet and mx with thyme sprigs, olive oil and balsamic vinegar and salt. Cook for 1½ hours, or until semi-dried

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

Cook the lentils, according to the packet, then drain

Whilst still warm, add to the sliced onion, olive oil, garlic and some black pepper, then leave to cool

Finally add the herbs, cheese and tomatoes20140804-134626-49586367.jpg

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