Lentils are not my favourite but they are a great option for a light and healthy lunch. This substantial dish is best eaten at room temperature.
- 1 small red onion
- 1 tbsp good-quality red wine vinegar
- 1 tsp sea salt
- 250gr lentils
- 3 tbsp olive oil
- 1 garlic clove, crushed
- 3 tbsp chopped chervil (or parsley)
- 3 tbsp chopped chives
- 4 tbsp chopped dill
- 80gr mild Gorgonzola, cut into rough chunks
- Black pepper
For the oven-dried tomatoes:
- 400gr plum tomatoes (about 5)
- 8 thyme sprigs
- 1 tbsp olive oil
- 2 tbsp thick balsamic vinegar
- Start by making the oven-dried tomatoes. Preheat the oven to 130C. Quarter the tomatoes vertically and place skin-side down on a baking sheet lined with baking parchment. Arrange the thyme sprigs on top of them. Drizzle over the olive oil and balsamic vinegar and sprinkle with some salt. Roast for 1½ 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 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 3cm above the lentils) and cook for 20-30 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 Gorgonzola and tomatoes as you build up the pile. Drizzle the tomato cooking juices on top and serve.