Castellucio Lentils with Tomatoes and Gorgonzola

Serves 4 as an entree

Note: This recipe was contributed by chef Yotam Ottolenghi.

Oven-dried tomatoes:

5 plum tomatoes

8 thyme sprigs

1 tablespoon olive oil

2 tablespoons thick balsamic vinegar

Lentils:

1 small red onion, very thinly sliced

1 tablespoon good quality red wine vinegar

1 teaspoon sea salt

1 cup Castellucio lentils

3 tablespoons olive oil

1 garlic clove, crushed

3 tablespoons chopped chervil or parsley

3 tablespoons chopped chives

3 tablespoons fresh dill

2 3/4 ounces mild Gorgonzola, cut into rough chunks

Salt, freshly ground pepper

1. Preheat oven to 250 degrees. Quarter the tomatoes vertically; place skin-side down on a baking sheet lined with parchment paper. Arrange thyme sprigs on top. Drizzle with olive oil and vinegar and sprinkle with some salt. Roast for 1 1/2 hours or until semi-dried. Discard thyme. Let cool slightly.

2. Meanwhile, place the onions in a medium bowl, pour red wine vinegar on top and sprinkle with salt. Leave to soften for a few minutes.

3. Place the lentils in a pan of boiling water, adding enough water to cover the lentils by 1 1/4 inches. Cook 20 to 30 minutes, or until tender. Drain well in a sieve. Add warm lentils to the sliced onion. Add olive oil, garlic and some black pepper. Stir to mix; let cool.


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4. Add the herbs to the lentils; gently mix together. Taste and adjust the seasoning. To serve, pile the lentils on a large platter, integrating the Gorgonzola and tomatoes as you build up the pile. Drizzle with tomato cooking juices and serve.

-- "Share: The Cookbook That Celebrates Our Common Humanity" (Kyle Books, $40, 256 pages)