Castelluccio Lentils with Tomatoes and Gorgonzola

Castelluccio Lentils with Tomatoes and Gorgonzola
December 2, 2017 Christina Mullin

By Yotam Ottolenghi

Serves 4


1 small red onion, very thinly sliced
1-Tbs good quality red wine vinegar
250g Castelluccio lentils
3-Tbs Olive oil
1 garlic clove, crushed
3-Tbs chopped chervil (or parsley)
3-Tbs chopped chives
3-Tbs chopped dill
80 grams mild gorgonzola, cut into rough chunks

**To make the oven-dried tomatoes, you will need:

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

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 Himalayan
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 Himalayan salt. Stir, and leave for a few minutes so the onion softens a bit.

Place the lentils in a pan of boiling water (the water should come 1 ¼” 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.