Lentil Salad

Meatless Monday, the perfect excuse to cook something out of Plenty by Ottolenghi! I made the tomatoes on the weekend, they take some time, the rest comes together quickly.

Oven-dried tomatoes
6 plum tomatoes, halved
Olive oil
Balsamic vinegar
Sea salt and pepper

1 red onion, very finely sliced
Red wine vinegar
2 TBSP olive oil
1 1/3 c lentils
1/4 c chopped parsley
1/4 c chopped dill
1/4 c chopped chives
4 oz Gorgonzola, crumbled

Preheat oven to 375.

Sprinkle the thyme sprigs over the top, then drizzle with balsamic vinegar and olive oil and season well with sea salt and pepper. Roast for about 1 1/2 hours or until semi-dried (or, for as long as you possibly have time to).

Discard the thyme and set the tomatoes aside to cool.

Place the onion in a bowl and pour over some vinegar and sea salt. Stir and leave the onion to soften.

Place the lentils in a pan of boiling water and cook for 30 – 40 minutes until tender. Drain and add the oil, onions, tomatoes, herbs and cheese. TAste and season with salt and pepper.

Serves 4.