Lentils with dried tomatoes, cheese and herbs

Today it's time to take advantage of the advantages of the pressure cooker! Miriam, author of El Invitado de Invierno , shows us how to make a lentil salad that's easy and tasty, all in a jiffy. You'll love this recipe for lentils in a pressure cooker!

These lentils with dried tomatoes, cheese and herbs are for vegetarians, a very complete dish, with legumes, healthy, balanced and blah blah blah… all that stuff they tell us to sell us vegetables. But it is very tasty, try it because you will not regret it.

The recipe is taken from The Vegetarian Gourmet , a cookbook by the famous chef Yotam Ottolenghi, who knows how to cook vegetables and legumes like no one else, with mixtures of herbs and spices that turn any boring dish into an explosion of flavours. Oops, I've been so cheesy.

The lentils I used are beluga lentils, which get their name from the fact that once cooked they (vaguely) resemble caviar due to their very dark color.

WMF Perfect pressure cooker , Pallarès carbon steel knife , El Gourmet Vegetariano book , Triana glass plate from Mediterránea and Mediterránea glass glass .

Ingredients

• 400gr of pear tomatoes
• 1 tbsp. olive oil
• 2 tbsp good balsamic vinegar
• 1 red onion
• 1 tbsp. sherry vinegar
• 1 tsp. salt flakes
• 250gr of small lentils (Puy, beluga, pardina)
• Olive oil to taste
• Garlic salt or 1 crushed garlic clove
• Salt to taste
• Fresh dill and chives
• Spanish blue cheese (Tresviso, Peral)

Elaboration

1. We start by drying the tomatoes in the oven. We cut them into quarters, place them with the cut side up on a baking tray , drizzle with oil and vinegar, and roast them in the oven at 130° for at least an hour and a half, until they are firm, but not completely dry. We set them aside.
2. In the pressure cooker, place the lentils well covered with water, respecting the maximum pressure of the pot. Heat with the pot open until the water boils, cover, tighten the lid and let the pressure increase until the two orange rings protrude. Then count 15 minutes of time.
3. Meanwhile, cut the onion into julienne strips and place it in a bowl with the sherry vinegar and salt to marinate and soften, about 20 minutes.
4. Once the lentils have finished cooking, turn off the heat and wait for the pressure cooker to completely lose pressure before opening it.
5. We drain the lentils well from their cooking broth and transfer them to a salad bowl.
6. Add the marinated onion, the chopped sun-dried tomatoes with their juices, the chopped dill and chives, garlic, olive oil and salt. Stir to mix the flavors.
7. When serving, sprinkle with crumbled blue cheese.

The vegetarian gourmet book , Triana glass plate from Mediterránea , WMF Perfect pressure cooker , Emile Henry ramekin and Pallarès carbon steel knife .

If blue cheese is too strong for you, as is the case for some specimens in my house, you can do without it because the warm salad is just as wonderful. Enjoy!