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Lentils with Gorgonzola and Tomatoes

Recipe from Plenty, A cookbook by Yotam Ottolenghi.
Servings: 4 servings
Author: Debbie


Oven Dried Tomatoes

  • 5 plum tomatoes
  • 8 thyme sprigs
  • 1 Tablespoon olive oil
  • 2 Tablespoons thick balsamic vinegar
  • sea salt


  • 1 small red onion, sliced
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon sea salt
  • 1 cup Castelluccio lentils, small green (I used black beluga lentils)
  • 3 Tablespoons extra-virgin olive oil
  • 1 clove garlic, crushed
  • freshly ground pepper , to taste
  • 3 Tablespoons chopped chervil, (or parsley)
  • 3 Tablespoons chopped chives
  • 3 Tablespoons chopped dill
  • 8 ounces mild gorgonzola cheese, cut into rough chunks


For the Tomatoes:

  • Preheat the oven to 275ºF.
  • Line a baking sheet with foil or parchment paper.
  • Cut the tomatoes in quarters and place on prepared baking sheet, skin side down.
  • Keeping the thyme sprigs intact, place on top of quartered tomatoes and drizzle evenly with olive oil and balsamic vinegar. Sprinkle with sea salt.
  • Roast tomatoes until they appear dry to the touch. About 1-½ hours.
  • Discard thyme and cool to room temperature.


  • Meanwhile, in a medium bowl, combine red onion and vinegar. Sprinkle with the sea salt and let sit until onion softens, about 5 minutes.
  • In a separate kettle, boil water, enough to fill a large skillet.
  • Place lentils in a large skillet. Add enough of the boiling water to come to about 1″ above the lentils.
  • Bring the water to a simmer and cook until tender but not mushy, about 20-30 minutes.
  • Drain well in a colander or mesh sieve. Shake off all visible moisture. Transfer to a separate bowl.
  • While the lentils are still warm, add red onion, olive oil, the garlic and freshly ground black pepper to taste.
  • Stir gently, avoiding mashing any lentils. Let sit to cool to room temperature.
  • Once lentil mixture is cool, add the herbs and combine. Adjust seasonings if necessary.

To Serve:

  • Create a mound of lentils on a large platter or shallow bowl, integrating the cheese and tomatoes as you go.
  • Drizzle the cooking juices from tomatoes pan over the top and serve.


Gr8 Tip:

Be sure to use good quality lentils. The basic green ones in the bag on the bean and rice aisle cook to a soft “mush.” The Castelluccio lentils (or beluga lentils) keep their perfect shape even when tender.

Gr8 Do Ahead Tip:

This recipe can be prepared up to 3 hours ahead of time through step 8 of the lentil instructions above. The components can be left, covered, at room temperature. When ready to serve, proceed with serving instructions.
Tried this recipe?Mention @Great8Friends or tag #gr8food!