Olsson Recipes

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.