Food and Travel Magazine | Yotam Ottolenghi’s castelluccio lentils…

Ingredients

• 1 small red onion, very thinly sliced
• 1tbsp good quality red wine vinegar
• 250g castelluccio lentils
• 3tbsp olive oil
• 1 garlic clove, crushed
• 3tbsp chopped chervil (or parsley)
• 3tbsp chopped chives
• 3tbsp chopped dill
• 80g mild gorgonzola, cut into rough chunks
• 400g plum tomatoes (about 5)
• 8 thyme sprigs
• 1tbsp olive oil
• 2tbsp thick balsamic vinegar