Castellucio Lentil Salad with Tomatoes and Gorgonzola


This lentil salad is rich and sweet with the fresh flavors of slow-roasted tomatoes. It’s hearty and satisfying with the meatiness of the lentils; and it’s stuffed so full of fresh herbs that it tastes like springtime. This recipe from Yotam Ottolenghi’s PLENTY is another must-eat from his inspiring vegetarian cookbook. Paired this with a roasted halibut. Amazing.

Lentil Salad with Roasted Tomatoes
Lentil Salad with Roasted Tomatoes

Slow roast the tomatoes Preheat the oven to 275. Quarter 5 plus tomatoes and put them skin-side down on a parchment paper-lined baking sheet. Layer 8 thyme sprigs over them, drizzle them with olive oil and balsamic, and sprinkle with salt. Roast for an hour and a half, until the tomatoes are semi-dried. Toss the thyme and let them cool slightly.

Pre-Roasted Tomatoes
Pre-Roasted Tomatoes

Season a red onion Meanwhile, in a medium bowl, pour 1 tsp good-quality red wine vinegar over a very thinly sliced, small red onion, and sprinkle with sea salt. Stir, then let it sit a few moments so the onion softens.

Prepare the lentils Put 1 1/3 cups Castellucio lentils (or other lentils that won’t’ disintegrate when cooking) in a pan of boiling water. The water should come 1 1/4 inches above the lentils. Cook for 20 to 30 minutes, until the lentils are tender. Drain well.

Make the salad While the lentils are still warm, add them to the sliced onion bowl. Also add 3 T olive oil, 1 clove crushed garlic and some black pepper. Stir. Wait until the lentils cool and then add 3 T chopped chervil or parsley, 3 T chopped chives, and 4 T chopped dill.

Serve Pile the lentils on a large plate, integrating 3 oz crumbled gorgonzola and the tomatoes as you build the pile. Drizzle the tomato cooking juices on top and serve.

Lentil Salad with Roasted Tomatoes
Lentil Salad with Roasted Tomatoes

Ingredients

  • Oven-Dried Tomatoes
  • 5 plum tomatoes
  • 8 thyme sprigs
  • 1 T olive oil
  • 2 T balsamic vinegar
  • salt
  • Lentil Salad
  • 1 small red onion, sliced very thin
  • 1 T good-quality red wine viengar
  • 1 tsp sea salt
  • 1 1/3 cup Castellucio lentils (or other lentils that won’t disintegrate)
  • 3 T olive oil
  • 1 garlic clove, crushed
  • black pepper
  • 3 T chopped chervil or parsley
  • 4 T chopped dill
  • 3 oz mild Gorgonzola

 

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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