This makes such a light and delicious lunch. The word lentils seem to strike fear into carnivorous eating men’s stomachs but even my previous pulse-doubting boyfriend seems to like this one. I’ve discovered a great goats cheese called Caprino, which as the name suggest is Italian. It has a lovely lemon flavour but any soft goats cheese will work well if you can’t find this.
I have used a mix of oven dried tomatoes and ordinary tomatoes for some contrast. The oven dried tomatoes still have a bit of squidge in texture and are amazingly intense in flavour. If you don’t have time or the inclination then just use all ordinary tomatoes and it’s still a tasty dish. However, you only get 3 meals in a day so you might as well make go all out and make your food as delicious as possible! Then again, I probably spend a larger amount of time than the average person thinking about food. Make it worthwhile by making a big batch of tomatoes and save the leftover ones for another recipe.
15 minutes prep, 1 hr 30 minutes cooking
60g Caprino goats cheese
120g puy lentils
16 cherry tomatoes
1 tbsp aged balsamic vinegar
1 tbsp rapeseed oil or olive oil
Big handful of basil leaves (or parsley)
2-3 sprigs of thyme
Squeeze of lemon
Salt and pepper
- Pre-heat oven to 130C/gas 0.25 / 225. Cut half of the tomatoes in half and place face up on a non-stick baking tray. Sprinkle with, fresh thyme leaves, salt and pepper and bake for 1 hour 30 minutes.
- Rinse the lentils and cover with cold water. Cover and bring to the boil and gently simmer for 15 minutes. They never take as long as the packet says! Its good that they retain some texture or else they start to go a bit mushy. Once cooked, rinse in cold water and set aside in a large bowl.
- Cut the remaining tomatoes in half and add to the lentils, along with oven dried tomatoes, balsamic vinegar, oil, lemon juice, chopped basil and salt and pepper. Stir gently to combine then add chunks of goats cheese and scatter with a few more basil leaves. Tuck in.