Lentils with Slow Roasted Tomatoes and Feta adapted from Plenty
serves 4 {good main dish portion}
INGREDIENTS
5 plum tomatoes
8 thyme sprigs
1 Tbsp olive oil
2 Tbsp balsamic vinegar
salt
1 small red onion, very thinly sliced
1 Tbsp good quality red wine vinegar
1 tsp Maldon sea salt
1 1/3 cups lentils {I used brown ones from Trader Joes. Puy is a good one that won’t disintegrate while cooking}
3 Tbsp olive oil
1 garlic clove, minced
3 Tbsp chopped parsley
3 Tbsp chopped chives
4 Tbsp chopped dill
3 oz feta cheese
DIRECTIONS
To make the oven-dried tomatoes. Preheat the oven to 275 degrees Fahrenheit. Quarter the tomatoes vertically and place skin-side down on a baking sheet lined with parchment paper. Arrange the thyme sprigs on top of them. Drizzle over the olive oil and balsamic vinegar and sprinkle with some salt. Roast for 1.5 hours, or until semi-dried. Discard the thyme and allow to cool down slightly.
Place the lentils in a pan of boiling water {the water should cover the lentils by about 1 1/4 inches} and cook for 20-30 minutes, or until tender. When the lentils are almost finished cooking, place the red onion in a medium bowl and pour vinegar on top, sprinkling with the sea salt. Stir and leave for a few minutes until the onion softens a bit. When the lentils are finished, drain well in sieve and, while still warm, add to the sliced onion. Also add the olive oil, garlic, and some black pepper. Stir to mix and leave aside to cool down. Once cool, add the herbs and gently mix together. Taste and adjust the seasoning.
To serve, pile up the lentils on a large plate or bowl, integrating the feta and tomatoes as you build up the pile. Drizzle the tomatoes cooking juices on top and serve.
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