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Cookish

French Lentils with Sun-Dried Tomatoes and Blue Cheese

4 Servings

35 minutes

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This riff on a recipe in “Plenty” by Yotam Ottolenghi pairs sun-dried tomatoes and creamy blue cheese (or goat cheese) with hearty lentils. Sliced shallots tempered by a brief soak in red wine vinegar add balancing sharp notes, while chopped chives or dill (or a mixture) offer freshness. Use French lentils du Puy for this dish, as they retain their shape when cooked. Serve warm or at room temperature as an accompaniment to beef or lamb, or turn it into a light dinner with crusty bread and a leafy salad.

4

Servings

35 minutes

Ingredients

  • 1

    cup lentils du Puy, rinsed and drained

  • ½

    cup drained oil-packed sun-dried tomatoes, patted dry

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Reviews
yvonne d.

This is delicious! I went light on the blue cheese and will try it with the goat cheese next time. Definitely recommend.

Spencer F.

Made this for dinner tonight, as a side with savory sausages. Delicious! Don't be afraid of the blue cheese, it becomes a source of background richness. The fresh herbs are VITAL, Don't skip those! The pickled shallots are a GENIUS addition to the dish.