Love this Ottolenghi Lentil Recipe...
Castelluccio lentils with tomatoes and Gorgonzola
1 small red onion, very thinly sliced
1 tbsp good-quality red wine vinegar
1 tsp Maldon sea salt
250g Castelluccio lentils
3 tbsp olive oil
1 garlic clove, crushed
3 tbsp chopped chervil (or parsley)
3 tbsp chopped chives
4 tbsp chopped dill
80g mild Gorgonzola, cut into rough chunks
400g plum tomatoes (about 5)
8 thyme sprigs
1 tbsp olive oil
2 tbsp thick balsamic vinegar
1. Preheat the oven to 130C. Quarter the tomatoes vertically and place skin-side down on a baking sheet lined with baking parchment. Arrange the thyme sprigs on top fo them. Drizzle with olive oil and balsamic vinegar and sprinkle with some salt. Roast for 1 and a half hours or until semi-dry. Set aside and leave to cool
2. Place the red onions in a bowl, pour over the vinegar and sprinkle with salt, stir and leave for a few minutes.
3. Cook the lentils in a pan of boiling water until tender, sieve and while still warm add to the sliced onion.
4. Once cooled add the herbs, to serve combine with the tomatoes and crumbled Gorgonzola.
Castelluccio lentils from Umbria are tiny brownish jewels with a delicate flavour and a wonderfully tender texture. Like Puy lentils, they don’t disintegrate in the cooking, which makes them ideal for salads. You can get them from some Italian delis, or use Puy instead. This substantial salad, which is best eaten at room temperature, can be served on its own or with steamed seasonal greens such as broccolini or baby fennel.