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Foraging with Alexis Nikole Nelson.
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.
cup lentils du Puy, rinsed and drained
cup drained oil-packed sun-dried tomatoes, patted dry
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