What a crazy, busy summer. I have been neglecting the blog again…sorry But I have been cooking Ottolenghi! I make the Farro and Roasted Pepper Salad (and variations thereof, usually mixing up the veggies with whatever is in the fridge) CONSTANTLY! And I’ve been taking the Watermelon and Feta Salad to BBQs and potlucks. Plus, I made (and froze for me!) the Fava Bean Burgers for a work get-together and 3 co-workers asked for the recipe the next day 🙂
But now on to the real stuff. Last night we decided we wanted lentils and I thought: well, we haven’t made a “Plenty” recipe in awhile, let’s check the book! We did and found Castelluccio Lentils with Tomatoes and Gorgonzola (pg. 222). We looked down the ingredients list and actually had everything in the house! WOW! That rarely happens– usually I have to plan ahead and go to the store for at least a few things. Then we looked at the directions…and we needed to roast the tomatoes for at least an hour and a half. It was already almost 7PM, so no go on the recipe last night. We just put it on hold for tonight! That gave us time to plan ahead and get started on the tomatoes early.
The tomatoes were the hardest part, too, and only because they took the longest. Everything else was very, very easy! Cook the lentils, mix in the veggies and herbs, crumble the cheese, add the tomatoes, and serve. Done!
On a side note: we did admittedly not use Castelluccio lentils. Chef says these lentils are from Umbria and you can get them in Italian or gourmet markets. We didn’t even try. We already had Puy lentils in the cupboard and Chef said those were an adequate substitute, so we used those.
Everything tasted great. The dish was easy, simple, and delicious. Our Gorgonzola was a little strong, but on my second helping I just added a little less 😉 5 stars!
Mine (L) and Chef’s (R, pg. 223).