Tuesday, June 28, 2011

Lentils with Tomatoes and Gorgonzola

This isn't my favourite lentil dish of all time, but I love the combination of gorgonzola (or in my case auvergne bleu because Val-Mont was out of gorgonzola) and slow-roasted tomatoes. I made the oven roasted tomatoes a couple of nights before and found they needed to roast much longer than the recipe indicated (I would do them low and slow overnight). The original recipe calls for castelluccio lentils, but I just used puy. I also doubled the amount of tomatoes to match what I had bought, but the original amount is included below. Overall, a solid, satisfying weeknight summer meal that comes together relatively quickly with a little planning.

One year ago: Red Lentil and Chickpea Stew

Lentils with Tomatoes and Gorgonzola (from Plenty)

1 small red onion, very thinly sliced
1 tbsp red wine vinegar
1 tsp fleur de sel
250g lentils (castelluccio or puy)
3 tbsp olive oil
1 garlic clove, minced
3 tbsp chopped chervil/parsley
3 tbsp chopped chives
4 tbsp chopped dill
80g mild gorgonzola, cut into rough chunks
black pepper
400g plum tomatoes
8 thyme sprigs
1 tbsp olive oil
2 tbsp balsamic vinegar

1. Preheat oven to 250F. Quarter the tomatoes vertically and place skin-side down on a baking sheet lined with baking parchment. Arrange thyme sprigs on top of them.
2. Drizzle 1 tbsp olive oil and 2 tbsp balsamic vinegar over tomatoes and sprinkle with some salt.
3. Roast tomatoes for 8 hours or until dried (I prefer mine quite dried, the recipe only call for semi-dried).
4. Discard thyme and allow to cool.
5. Place red onion in a medium bowl, pour over the red wine vinegar and sprinkle with salt. Stir and let the onions soften.
6. Cook lentils in boiling water for 20 - 30 minutes or until tender.
7. Drain lentils (if you want to rush the cooling process, while draining shock with cold water) and add to sliced onion.
8. Add 3 tbsp olive oil, garlic, and black pepper to lentils. Stir to mix and allow to cool.
9. Once cool, add herbs and mix together. Adjust seasoning to taste.
10. To serve, pile lentils on large plate or bowl, integrating the gorgonzola and tomatoes as you build up the pile.

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