Castelluccio Lentils with Tomatoes
Modified from Plenty by Yotam Ottolenghi.- Ingredients:
- Oven dried tomatoes:
- 5 plum tomatoes or 4 large tomatoes on the vine
- 8 thyme sprigs
- 1 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- Salt
- Lentils:
- 1 small red onion, very thinly sliced
- 1 Tbsp. good-quality red wine vinegar
- 1 tsp. Maldon sea salt
- 1 1/3 cups Castelluccio, Puy, or black beluga lentils
- 3 Tbsp. olive oil
- 1 garlic clove, crushed
- Black pepper
- 3 Tbsp. chopped chives
- 4 Tbsp. chopped dill
To make the oven-dried tomatoes. Preheat the oven to 275°F. Quarter the tomatoes vertically and place skin-side down on a baking sheet lined with parchment paper. Arrange the thyme sprigs on top of them. Drizzle over the olive oil and balsamic vinegar and sprinkle with some salt. Roast for 1 1/2 hours, or until semi-dried. Discard the thyme and allow to cool down slightly.
Meanwhile, place the red onion in a medium bowl, pour over the vinegar and sprinkle with the sea salt. Stir, then leave for a few minutes so the onion softens a bit.
Place the lentils in a pan of boiling water (the water should come 1 1/4 inches above the lentils) and cook for 20 to 25 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.
To serve, pile up the lentils on a large plate or bowl, integrating the tomatoes as you build up the pile. Drizzle the tomato cooking juices on top and serve.
Yield: 4 servings.