Ingredients (serves 4):
- 1 small red onion, cut into thin slices
- 1 Tbsp red or white wine vinegar
- 1 Tbsp coarse salt
- 250g/1¼ cup green lentils
- 400g/2 cups vine tomatoes, quartered
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 garlic clove, diced
- 3 Tbsp chopped parsley
- 3 Tbsp chopped chives
- 1 Tbsp chopped thyme
- 100g/3.5oz feta, cut into rough chunks
- Black pepper, to taste
1. Preheat the oven to 180°C (350°F) for 10 minutes. Quarter the vine tomatoes and place on a baking tray. Drizzle with olive oil and balsamic vinegar. Sprinkle with coarse salt. Place the tomatoes under the grill (level 3) and bake for 10-15 minutes. Watch them closely. The tomatoes should be charred but not burnt. Set the baking sheet aside to cool.
2. Place the red onion slices in a bowl and pour over the vinegar. Sprinkle with coarse salt. Mix, then set aside to allow the onions to soften.
3. Place the lentils in a pan of boiling water with water about 1 inch/3cm above the lentils. Cook for 20-30 minutes. Taste a few lentils after 20 minutes, they should still have a slight bite to them. Do not overcook.
4. Drain the lentils in a sieve and add the sliced onions (discard the excess vinegar). Add the olive oil, garlic and black pepper. Mix and set aside.
5. When the lentils have cooled slightly (5-10 minutes), add the herbs, tomatoes (and their juices), and feta. Fold everything in with the lentils. Do not over mix as the tomatoes and feta will be crushed. Serve warm in a large platter.
This recipe is adapted from Plenty by Yotam Ottolenghi. The photo is also taken from his cookbook.