1 1/3 cups of small lentils (Le puy or Castelluccio)
1/2 large red onion, very thinly sliced
1 tablespoon of red wine vinegar
Maldon sea salt
3 tablespoons of olive oil
1 clove of garlic, peeled and crushed
freshly-ground black pepper
3 tablespoons of finely chopped flat-leaf parsley
3 tablespoons of thinly sliced scallions or chives
4 tablespoons of finely chopped dill
1/2 large red onion, very thinly sliced
1 tablespoon of red wine vinegar
Maldon sea salt
3 tablespoons of olive oil
1 clove of garlic, peeled and crushed
freshly-ground black pepper
3 tablespoons of finely chopped flat-leaf parsley
3 tablespoons of thinly sliced scallions or chives
4 tablespoons of finely chopped dill
1. Preheat your oven to 135 C and arrange the tomatoes on a lined baking sheet with their skins facing up.
2. Scatter the thyme springs on top of the tomatoes and drizzle the tomatoes with a few tablespoons of olive oil and balsamic vinegar. Sprinkle them with some salt and roast for about an hour and a half to two hours (until the tomatoes are shriveled and blackened in places).
3. Remove the tomatoes from the oven and let cool as you prepare the rest of the ingredients.
4. Arrange the red onion slices in a shallow bowl and add the vinegar. Add the salt, stir with a fork and set aside.
5. Add about 3-4 cups of water to a medium pot and bring it to a boil. Add the lentils (the water should cover the lentils by an inch and a quarter). Pour off some water if there is too much. Cook the lentils for approximately 20-30 minutes (until they are tender but not falling apart). Drain the lentils and add them to a large bowl.
6. Add the olive oil, sliced onion, crushed garlic and freshly-ground pepper to the lentils and mix. Let the mixture cool a bit before adding the herbs and mixing to combine. Add more salt and pepper, as needed.
7. Arrange the lentils on a large platter and top with tomatoes. Pour any juices accumulated from the roasted tomatoes on top.
Geen opmerkingen:
Een reactie posten