This dish has become some what of a staple for me. When the nights are too hot or the day too draining for much effort in the kitchen, I can always muster enough energy to make this. You can use either canned of fresh lentils, fresh is always best, however tins are definitely easier. What you can’t compromise on is the quality of the fresh ingredients, especially the tomatoes. Make sure your tomatoes are perfectly ripe, a deep rich red colour and skins almost bursting with juice. I was lucky enough to find some still on the vine, however if these are unavailable a punnet of cherry tomatoes on their own will be perfect.
2 tins of lentils, well rinsed, or 1 cup dry puy lentils, soaked & cooked in two cups of water
1 generous handful of cherry tomatoes
2 – 3 cloves of garlic
1 sprig of garden rosemary
Rough handful of mixed herbs (basil and parsley are perfect)
Glug each of balsamic vinegar and olive oil
1 red onion
1 tablespoon of apple cider vinegar
Salt & pepper to taste
On a small baking tray lay out the tomatoes, give each a prick with a sharp knife. Add the garlic cloves, rosemary, a crack of pepper and a sprinkling of salt. Add balsamic and olive olive and roast in a moderate oven for 20 – 30 minutes.
While your tomatoes are cooking, finely slice your onion and let steep in the apple cider vinegar to soften. When the tomatoes are nearly ready place your lentils in a bowl and add the herbs, onions and a pinch of salt and pepper, place in a serving bowl.
Once the tomatoes are soft, slightly charred and a nice sauce has been created, place on top of the lentils and dress with the pan juices
Serve with fresh sourdough bread and some soft goats cheese if desired.