Recipe:Lentils, Gorgonzola& Balsamic Tomatoes

We’ve been exploring cooking with coffee as part of our Extraordinary Journey – a project with Creating for Good and eight creators, who are helping us to tell the story of Taylors.

This is a twist on a recipe by Yotam Ottolenghi. He created it for the cookbook of Women For Women International – a chosen charity of Creating for Good, which we’re donating to as part of the Extraordinary Journey. It uses lentils as a classically Ethiopian nod to our Ethiopian Rare Blossom, and features a balsamic vinaigrette which shares some jammy, fruity flavours with our Nicaraguan coffee, Berry Reserva.

 

Lentils, Gorgonzola & Balsamic Tomatoes

Ingredients:

1/2 red onion, very thinly sliced
1 tsp good-quality red wine vinegar
1/2 tsp sea salt
125 Castellucio or puy lentils
1 tbsp olive oil
1 garlic clove, crushed
1 tbsp chopped parsley
1 tbsp chopped chives
2 tbsp chopped dill
40g mild Gorgonzola, cut into rough chunks
Black pepper

For the tomatoes:
250g plum tomatoes (about 3)
4 thyme springs
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp freshly ground black papper
1 tsp salt

Method:

Preheat the oven to 130C

Quarter the tomatoes vertically and place skin-side down on a baking sheet lined with baking parchment. Arrange the thyme sprigs on top of them. Drizzle over the olive oil and balsamic vinegar and sprinkle with some salt. Roast for one and a half hours (until the tomatoes are almost dried). Discard the thyme and allow to cool.

Meanwhile, place the red onion in a medium bowl, pour over the red wine vinegar and sprinkle with the salt. Stir, and then leave for a few minutes so the onion stats to soften.

Place the lentils in a pan of boiling water (the water should come 3cm above the lentils) and cook for 20-30 minutes, or until tender.

Drain well in a sieve and, while still warm, add to the sliced onion. Also add the olive oil, garlic and some black pepper. Stir to mix and leave aside to cool down. Once cool, add the herbs and gently mix together. Taste an adjust the seasoning.

To serve, pile up the lentils on a large plate or bowl, integrating the Gorgonzola and tomatoes as you build up the pile.

Drizzle the tomato cooking juices on top and serve.

This is just one part of our single origin coffee-inspired menu. You can discover the rest of the menu here, and find out more about our Extraordinary Journey project here.

Written byTom Hay

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