Yotam ottolenghi's lentils with tomatoes

Start with the dried tomatoes. Preheat the oven to 130 ºC. Cut the tomatoes in four and lay the parts on the sheet on a baking sheet. Divide the sprigs of thyme over it. Drizzle with olive oil and balsamic vinegar and sprinkle with salt.

Put them in the oven for 1 1/2 hours until they are half-dried. Throw away the thyme and allow it to cool slightly.

Cut the red onion into wafer thin rings and place in a medium bowl. Pour the vinegar over it and sprinkle with sea salt. Stir in everything and let the onion stand for a few minutes to make it softer.

Finely chop the garlic. Warm the lentils in a saucepan. Drain them in a sieve and mix them warm through the onion. Also add the olive oil, garlic and black pepper. Mix everything and let cool.

Break the gorgonzola into coarse pieces. Pour the lentils as a mountain on a large plate or flat dish and add the tomatoes and gorgonzola. Sprinkle the tomato juice over it and serve the lentils.

Mix everything and let cool. Season the parsley, chives and dill. When the lentils are cold, scoop the herbs through. Taste and add some salt and pepper if necessary.