Lentils and dried tomatoes

August 18, 2016

Use Italian Castelluccio (Umbria) brownish or French Puy, green lentils Serves 4

Oven dried tomatoes: (OR use sundried tomatoes – not in oil, soak dried tomatoes in oil & balsamic ) Preheat oven 275°, quarter tomatoes vertically, place skin side down on lined baking sheet. Sprinkle with thyme sprigs, salt, Drizzle oil & balsamic,.  Roast 1 ½ hrs until semi dried, cool. discard thyme.

  • 5 plum tomatoes
  • 8 thyme sprigs
  • 1 TB olive oil
  • 2 TB balsamic vinegar


Red onion  prep: mix together and set aside.

  • 1 small red onion, sliced thin.
  • 1 TB red wine vinegar
  • 1 tsp Maldon sea salt

Cook  1 ¹/³ Cups lentils in pan with water  1″ above lentils, cook 20-30 min, drain. While still warm, mix in:

  • 3 TB olive oil
  • 1 garlic clove
  • 3 TB chopped parsley
  • 3 TB chopped chives
  • 4 TB chopped dill
  • 3 oz mild gorgonzola cheese crumbled
  • mix in tomatoes.

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