Lentils & Roasted Tomatoes

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If there is even the slightest chance you will be grilling this summer (duh, obviously) this is a dish you should become familiar with. From my first bite I couldn’t stop thinking about how well it would go with a grilled steak and a glass of zinfandel. Like food pairing perfection. Seriously. I shouldn’t be surprised because it comes from one of my favorite cookbooks ever, Plenty by Yotam Ottolenghi who is a genius when it comes to vegetarian dishes (check his amazingness out here). This is a bold and hearty dish with bursts of sweetness from the roasted tomatoes that make you want to go back for the next bite, my favorite kind of dish. Even better was how well it worked as a salad the next day when I tossed a few spoonfuls with fresh greens and a drizzle of olive oil for a healthy and easy lunch. This recipe is a keeper, give it a try!

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Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Lentils & Roasted Tomatoes, recipe from Plenty by Yotam Ottolenghi

Oven-dried Tomatoes
5 plum tomatoes
8 thyme sprigs
1 tbsp olive oil
2 tbsp balsamic vinegar
salt

1 small red onion, very thinly sliced ( I used shallot and it was great)
1 tbsp red wine vinegar
1 tsp Maldon sea salt
1 1/3 cup french green lentils
3 tbsp olive oil
1 garlic clove, crushed
black pepper
3 tbsp chopped chervil or parsley (I highly recommend chervil)
3 tbsp chopped dill
3 tbsp chopped chives
3 oz mild Gorgonola, crumbled (feta could be great as well)

Preheat oven to 275. Cut the tomatoes into wedges and place on a parchment lined baking sheet. Drizzle with olive oil and balsamic, sprinkle with salt and top with thyme. Roast for 1 1/2 hours or until dried. Toss the thyme and set aside to cool.

Now, place the onions in a bowl, pour on the vinegar and sprinkle with sea salt. Set aside for onions to soften.

Add lentils to a pot and add water until covered (water should be 1 1/4 inches above the lentils) and cook until done, about 20-30 minutes. Drain and add the onion, olive oil, garlic and black pepper. Once cooled to room temp toss in herbs and add extra salt and pepper if needed. Finish by piling layers of lentils, roasted tomatoes and cheese together on a platter. Serve as a side, add greens for a salad or top with grilled meats. Enjoy!

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Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

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3 thoughts on “Lentils & Roasted Tomatoes

  1. Pingback: Summer Recipe Round-Up | a touch of lovely

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