Herby Lentil Salad With Oven-Dried Tomatoes And Gorgonzola

Gluten-Free, Vegetarian, and Vegan Friendly Options

Originally published: December 28, 2021

This recipe is adapted from Plenty by Yotam Ottolenghi. When I came across this recipe, I knew I had to try it. Lentils are an incredible source of plant protein and fiber. With the layers of oven-dried tomatoes, pickled red onion, and Gorgonzola, this salad does not disappoint. While soaking the lentils is not required, I always do as it increases their bioavailability and nutrition. I soak them from anywhere between 12-16 hours. The original recipe calls for a few tablespoons of fresh herbs, but I love doubling it. If you’re wanting to double, go slowly, so the rest of the salad’s ratio isn't unbalanced. If vegan, you can omit the Gorgonzola. This recipe is incredibly delicious without it. Serve this salad on its own, turn it into a wrap, or pile it atop a piece of toast.

Ingredients

Serves Four

Oven-Dried Tomatoes

8 plum tomatoes

10 thyme sprigs

1 tbsp extra virgin olive oil

3 tbsp balsamic vinegar

Sea salt and black pepper

Lentil Salad

1 small red onion, sliced thinly

2 tbsp red wine vinegar

1 tsp Maldon sea salt

1 ⅓ cup green or black lentils

3 tbsp extra virgin olive oil

3 garlic cloves, crushed

¼ cup parsley, chopped

¼ cup dill, chopped

¼ cup chives, chopped

3oz mild Gorgonzola cheese, crumbled

Sea salt and black pepper

Method

Oven-Dried Tomatoes

Preheat the oven to 275​​°F (135°C). Quarter the tomatoes vertically and place skin-side down on a lined baking sheet with parchment paper. Arrange the thyme sprigs on top of them. Drizzle over the olive oil and balsamic vinegar and sprinkle with sea salt. Roast for 1 ½ hours, or until semi-dried. Discard the thyme and allow to cool slightly.

Lentil Salad

In a medium mixing bowl, place the thinly sliced red onion and red wine vinegar, along with sea salt. Stir, and let quick pickle for 30 minutes.

Place lentils in a large pot. Cover the lentils generously in water (the water should come 2 inches above the lentils) and season with salt. Cook for about 20-30 minutes, or until tender. Drain well in a sieve or colander. 

While still warm, place the lentils in a large mixing bowl. Add the sliced red onion, garlic, olive oil, sea salt and black pepper. Combine well and set aside. Once cooled, add the herbs and gently mix together. Taste and adjust the seasonings.

To serve, pile the lentils on a large plate or serving bowl, slowly integrating the Gorgonzola and tomato layers throughout. Drizzle the tomato cooking juices on top and serve.

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