Lentils with dried tomatoes, cheese and herbs
Today it's time to take advantage of the fast cooker! Miriam, author of The Winter Guest , shows us how to make the easiest and tastiest lentil salad, all in a jiffy. You are going to love this quick cooker lentil recipe!
These lentils with dried tomato, cheese and herbs are for vegetarians, a very complete dish, with legumes, healthy, balanced and blablabla... all that they tell us to sell us the vegetables. But it is that it is very tasty, try it because you will not regret it.
The recipe is taken from The Vegetarian Gourmet , the recipe book of 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 flavors. Huy, how cheesy I have become.
The lentils I have used are beluga lentils, which take their name from the fact that once cooked they are (vaguely) reminiscent of caviar due to their very dark color.
- 400g of pear tomatoes
- 1 tbsp. Of olive oil
- 2 tbsp. good balsamic vinegar
- 1 red onion
- 1 tbsp. sherry vinegar
- 1 tsp. of 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)
- We start by drying the tomatoes in the oven. Cut them into quarters, put them cut side up on a baking tray , sprinkle with oil and vinegar, and roast in the oven at 130° for at least an hour and a half, until they are firm, but not dry. all. We booked.
- In the pressure cooker we put the lentils well covered with water, respecting the maximum of the pot. Heat with the pot open until the water boils, cover, adjust the lid and let the pressure increase until the two orange rings stand out. We then count 15 minutes of time.
- Meanwhile, cut the onion into julienne strips and put it in a bowl with the Jerez vinegar and salt so that it marinates and softens, about 20 minutes.
- Once the cooking time for the lentils is over, turn off the heat and wait for the pot to lose pressure completely before opening it.
- Drain the lentils well from their cooking broth and transfer them to a salad bowl.
- Add the marinated onion, the sun-dried tomatoes cut into pieces with their juices, the chopped dill and chives, the garlic, olive oil and salt. Stir to blend the flavors.
- When serving, sprinkle with crumbled blue cheese.
If the blue cheese is strong for you, as some specimens in my house do, you can do without it because the warm salad is equally wonderful. Enjoy.