Lentils with tomatoes and gorgonzola

Ingrédients

1 small red onion, very thinly sliced

1 tbsp good-quality red wine vinegar

250g Castelluccio lentils (or Puy lentils)

1 garlic clove, crushed

1 bunch chopped parsley

3 tbsp chopped chives (can omit)

4 tbsp chopped dill (can omit)

150g mild Gorgonzola, cut into rough chunks

salt and pepper

1 tsp thyme

Balsamic vinegar

250g sundried tomatoes or 1kg oven roasted tomatoes

Instructions

Start by making the oven-dried tomatoes. Preheat the oven to 180°C. Cut the tomatoes in half 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 1.5 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 red wine vinegar and sprinkle with the salt. Stir, then leave for a few minutes to soften the onion.

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 and immediately combine with the sliced onion. Add the olive oil, garlic, salt and black pepper. Stir well and leave aside to cool down. Once cool, add the fresh herbs (leaving a handful aside). Gently mix together.

To serve, pile up the lentils on a large plate or bowl, add Gorgonzola (or your preferred cheese) and tomatoes. Just before serving, sprinkle the remaining herbs on top.