Having spent the bank holiday weekend clearing the allotment, I had one last serving of broad beans and thought they would go well combined with Ottolenghi’s Castelluccio lentils with tomatoes and Gorgonzola. Here is my version which in the most part is identical.
Start by making the slow roasted tomatoes which can be made well in advance and stored in sealed jars.
approx 400g small plum of cherry tomatoes
glug of olive oil
drizzle of balsamic vinegar
a couple of sprigs of fresh thyme or oregano
Heat the oven to 120C. Cut the tomatoes in half. Place in an oven proof dish then add the olive oil, balsamic and herbs. Mix gently, sprinkle with salt then place in the oven for about 2 hours. Discard the thyme then while still hot spoon into warm, sterile jars, put the lid on tightly and allow to cool. These will keep for months.
1 smallish red onion – finely sliced
2 large handfuls of puy lentils
2 large handfuls of podded broad beans
1 tablespoon sherry or white wine vinegar
3 tablespoons olive oil
1 clove garlic – crushed
handful of parsley and dill – finely chopped
100g creamy mild blue cheese – Dolcelatte or Gorgonzola
salt and pepper
Take two pans, Place lentils in one and cover with water. Take the other and add a couple of litres of water. Place both on the heat. When the lentils start to boil, reduce heat to a simmer and cook gently for around 20 minutes until tender but still holding their shape. When the water in the other pan boils, add the broad beans, bring back to the boil then simmer for 3 minutes. Drain and rinse with cold water.
Put the sliced onion and vinegar in a bowl. Then add the cooked broad beans (I prefer to remove the outer skins too). Drain and add the lentils. Leave to cool.
Now add the garlic, herbs, olive oil and cubed cheese. Mix in a few of the tomatoes, season with black pepper and serve with bread for a complete and hearty meal for 3 or 4 depending on how greedy you are.