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Eutopiaofapril
Yotam ottolenghi's lentils with tomatoes
Yoram Ottolenghi's lentil salad with thyme, red onion, chives, tomatoes and gorgonzola.
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Ingredients
Directions
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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.
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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.
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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.
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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.
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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.
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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.
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Nutrition
365Calories
Sodium31% DV745mg
Fat28% DV18g
Protein26% DV13g
Carbs11% DV32g
Fiber24% DV6g
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