“Castelluccio lentils with tomatoes and Gorgonzola” from “Plenty”

Anna: This started well… I thought I’d turned on the oven, but I hadn’t.  So those oven-dried tomatoes took a bit longer than 1 1/4 hours.  More like 2 1/2!  But that wasn’t Mr Ottolenghi’s fault.

Kirstin: No, that wasn’t Mr Ottolenghi’s fault, but they look really good.

Anna: Miles thought they looked like bugs.  We used Puy lentils rather than Castelluccio. But he said that we could substitute.

Kirstin: And we didn’t have the right herbs.  You forgot chives, and we didn’t have flat leaf parsley either.  But we had dill.  And with all that red onion you don’t need chives.  It still smells and looks good!

Anna: Peter’s here, so let’s eat.

Peter: Is that a starter?  Do you know what this could do with?  Bacon.  It would taste really nice with bacon.  The saltiness would complement the lentils.

Anna: I got distracted and put 3 times the amount of gorgonzola in it than there should be.  It is a bit cheesy.

Kirstin: I would never have thought to put blue cheese with lentils. But it’s really yummy.  And the tomatoes are great.  Once the oven was on they were very easy.  This is really yummy.  Would you make it again?

Anna: I would make it, with the right amount of cheese,

Peter: some bacon…..

Kirstin: and does anyone know where lego Harry Potter is? (we have spent a large quantity of time this evening looking for said Lego HP who has gone AWOL).

Anna:…. as a starter.  I’m so happy we have finally found a recipe from this book that isn’t a enormous faff!

“Castelluccio lentils with tomatoes and Gorgonzola” from “Plenty”

7 thoughts on ““Castelluccio lentils with tomatoes and Gorgonzola” from “Plenty”

  1. annastamour says:

    Thanks Georgia! If you use ready cooked lentils (Merchant Gourmet do them) then it’s even easier….. Let us know how it goes!

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