Lentils with Sour Cherries, Bacon and Gorgonzola
Yes, I’m on a Ottolenghi kick! His food is so flavorful and surprising – I really need to get London so I can try his restaurant, in the meantime I’m pretty content preparing his delicious recipes in my home. This one has it all, smoky, salty and a little sweet/sour! I served it along with grilled lamb.
2/3 c lentils
2 bay leaves
3 shallots, finely chopped
2 tbsp olive oil
3 tbsp water
1 tsp sugar
1/2 c dried sour cherries
5 tbsp red wine vinegar
8 slices crisp bacon, chopped
4 c baby spinach
4 oz Gorgonzola, crumbled
Salt and black pepper
Rinse the lentils under cold running water and then drain. Transfer to a saucepan and add enough water to cover them by 3 times their height. Add the bay leaves, bring to the boil and then simmer for about 20 minutes, until the lentils are al dente.
Place the shallots in a pan with 2 tbsp of the olive oil and sauté over a medium heat for about 10 minutes, until golden. Add the water, sugar, cherries, and vinegar and continue simmering over a low heat for 8 – 10 minutes, until you get a thick sauce. Taste and season with salt and pepper.
Drain the lentils and add them to the sauce so they can soak up all the flavors. Stir together and keep on low heat.
Add the bacon to the lentils, then add the spinach and stir well. Stir in the gorgonzola.