Sooo… Perhaps I should just blog my way through the Plenty cookbook, because here’s yet ANOTHER amazing vegetarian dish to share with you!
Lentils with Tomatoes, Gorgonzola, and Fresh Herbs // adapted from Plenty
Yields 4 large servings
For the oven-dried tomatoes, you’ll need…
6-8 cherry or grape tomatoes, halved
8 thyme sprigs
1 tablespoon olive oil
2 tablespoons balsamic vinegar
And for the rest, you’ll need…
1 small red onion, thinly sliced
1 tablespoon red wine vinegar
1 1/3 cups French green lentils
3 tablespoons olive oil
1 garlic clove, crushed
3 tablespoons chopped chives
4 tablespoons chopped dill
4 ounces mild Gorgonzola, crumbled
1. To make the oven-dried tomatoes, preheat the oven to 275°F. Halve the tomatoes and place skin-side down on a baking sheet lined with foil or parchment paper. Arrange the thyme sprigs on top of the tomatoes. Drizzle tomatoes and thyme with olive oil and balsamic vinegar and sprinkle with some salt. Roast for 1 1/2 hours, or until semi-dried (the skins will be ever-so-slightly blackened). When finished, discard the thyme and set aside to cool.
2. Meanwhile, place the sliced red onion in a medium-sized bowl, pour over the red wine vinegar, and sprinkle with salt. Give it a little stir, then leave the bowl alone so the onion softens a bit.
3. Place the lentils in a medium pot of boiling water (the water should come 1 1/4 inches above the lentils) and cook for 20-30 minutes, or until tender.
4. Drain well in a colander and, while still warm, add to the sliced onion. Also add the olive oil, crushed garlic, and some black pepper.
5. Once cool, add the herbs and mix together. Taste and adjust the seasoning.
6. To serve, add the tomatoes (with their cooking juices) and Gorgonzola to the lentil mixture.
7. Refrigerate for at least 2 hours before serving.
It may not be as “pretty” as the tart in my previous post, but this dish is a cool and delicious makeover of your run-of-the-mill summertime salad. It would be great for parties, picnics, or just a main course! Lentils are filling!
I served this dish as a main course with a crusty piece of rosemary focaccia (with a mix of olive oil, balsamic, and cracked black pepper for dipping) and a small side of herb-buttered brussels sprouts and fingerling potatoes.