Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
French Lentils with Sun-Dried Tomatoes and Blue Cheese
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
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
This is delicious! I went light on the blue cheese and will try it with the goat cheese next time. Definitely recommend.