It's funny how sometimes I'll have a cookbook on my shelves for months (even years!) and never make anything from it... and then, finally, I crack it open and make something delicious. After finally making something from the book Plenty by Yotom Ottolenghi last week - and LOVING IT - now I just want to make everything in this whole book.
So, for dinner the other night, I made the Castelluccio lentils with tomatoes - except I used regular du puy lentils. Du Puy lentils (aka french lentils) are my all-time favorite lentil. They are little and they keep their shape nicely when cooked, so they have a nice bite to them. This recipe was effortlessly veganized by just not including the gorgonzola cheese at the end. It was actually quite simple and easy to throw together. Though it did take a fair amount of inactive time (1.5 hours for the tomatoes to slow-roast, and 30 minutes to cook the lentils), the active time was quite minimal. The end result was positively super yums and this is definitely a recipe I'll make again. The flavors were rich and complimentary: earthy lentils, the bite of the onions, and the sweetness of the tomatoes roasted with vinegar.
I know my lentil salad picture is pretty lame this week... and I could have tried harder, but I was really hungry that night, and I couldn't wait to eat! Please forgive me!