Lentil Salad with Roasted Tomatoes and Gorgonzola

Lentil Salad with Tomatoes and Gorgonzola

Servings: 4

Preparation time: 60 minutes

The French Green Lentils, also called Puy Lentils, are considered by many cooks to be the best lentils. They are smaller and tast‪ier than common lentils and easy on your digestive tract. They have a slight peppery flavor and retain their shape after cooking. They are grown around the village of Puy-en-Velay in the Haut Loire, France.They are available in most well-stocked supermarkets. The oven dried tomatoes and Gorgonzola cheese highlight this tasty salad. Instead of Gorgonzola, you can use any mild blue-veined cheese.

They are available in most well-stocked supermarkets. The oven dried tomatoes and Gorgonzola cheese highlight this tasty salad. Instead of Gorgonzola, you can use any mild blue-veined cheese.

Ingredients:

  • 1 3/4 cups (400 g) ripe and firm plum tomatoes
  • 1 tsp thyme
  • 1 Tbsp extra virgin olive oil
  •  balsamic vinegar to drizzle
  • sea salt
  • 1 1/8 cups (250g) Puy lentils
  • 1 medium red onion, very thinly sliced
  • 1 Tbsp good quality red wine vinegar
  • 1/3 cup (85 g) mild gorgonzola, cut into rough chunks
  • 1 garlic clove, crushed
  • 3 Tbsp fresh dill, chopped
  • 3 Tbsp chives, chopped
  • 3 Tbsp parsley, chopped
  • 3 Tbsp extra virgin olive oil

Preparation:

Preheat the oven to 265°F (130°C).

Start with preparing the tomatoes. Slice tomatoes in quarters lengthwise. Place tomatoes skin-side down on a baking sheet lined with baking paper. Sprinkle with thyme and sea salt on top. Drizzle olive oil and balsamic vinegar over the tomatoes. Roast tomatoes for about 1 hour or until tomatoes look semi dried but still soft. Set aside to cool down.

In the meantime, place the Puy lentils in a pan of boiling salted water (the water should come 1″ (3 cm) above the lentils) and cook for 20-30 minutes or until tender. While the lentils are cooking, place onion rings in a bowl with the red vinegar and sea salt. Set aside.

Drain lentils well in a sieve and, while still warm, add them to the red onion slices. Mix in the olive oil, garlic, and some black pepper. Stir and leave to cool. Once cool, add dill chives, and parsley.  Toss it together. Adjust seasoning.

Arrange lentils on a large plate or bowl. Add gorgonzola or blue cheese and roasted tomatoes. Drizzle any accumulated tomato juices on top and serve room temperature.

Leave a Reply