Castelluccio Lentils with Tomatoes and Gorgonzola

Name: Castelluccio Lentils with Tomatoes and Gorgonzola
Cuisine: European, Italian, Mediterranean
Ingredients: 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; Black pepper; For the oven-dried tomatoes:; 400g plum tomatoes (about 5); 8 thyme sprigs; 1 tbsp olive oil; 2 tbsp thick balsamic vinegar

4 steps

Updated at: Thu, 17 Aug 2023 07:36:58 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

1red onion

small, very thinly sliced

1 Tbspred wine vinegar

good-quality

1 tspsea salt

250gCastelluccio lentils

3 Tbspolive oil

3 Tbspchervil

3 Tbspchives

4 Tbspdill

80gGorgonzola

mild, cut into rough chunks

black pepper

d tomatoes

For the oven- ried

400gplum tomatoes

8thyme sprigs

1 Tbspolive oil

2 Tbspbalsamic vinegar

thick

Instructions

Step 1

Start by making the oven-dried tomatoes. Preheat the oven to 130°C/Gas Mark ½. Quarter the tomatoes vertically and place skin-side down on a baking sheet lined with baking parchment. Arrange the thyme sprigs on top of them. Drizzle over the olive oil and balsamic vinegar and sprinkle with some salt. Roast for ½ hours, or until semi-dried. Discard the thyme and allow to cool down slightly.

Step 2

Meanwhile, place the red onion in a medium bowl, pour over the vinegar and sprinkle with the Maldon salt. Stir, then leave for a few minutes so the onion softens a bit.

Step 3

Place the lentils in a pan of boiling water (the water should come 3cm above the lentils) and cook for 20-30 minutes, or until tender. Drain well in a sieve and, while still warm, add to the sliced onion. Also add the olive oil, garlic and some black pepper. Stir to mix and leave aside to cool down. Once cool, add the herbs and gently mix together. Taste and adjust the seasoning.

Step 4

To serve, pile up the lentils on a large plate or bowl, integrating the Gorgonzola and tomatoes as you build up the pile. Drizzle the tomato cooking juices on top and serve.