Mimi’s computer got fried so her essay and photos are temporarily lost. In the meantime, I thought I’d write about a delicious lentil dish I’ve been making. The recipe is in Ottolenghi Simple. Some would say that no Ottolenghi recipe is simple but with a little messing with ingredients and technique, they are well within a home cook’s abilities and time. This one in particular comes together with ease.
Roast 1/2 inch wide half-moons of a peeled butternut squash and wedges of a large red onion. Add 10 – 12 sage leaves if available. (I left these out of the final dish.) Toss with a tablespoon of olive oil, a sprinkle of salt and fresh-ground pepper. Place on a grill pan or baking sheet lined with parchment paper and roast at 400° for 20 minutes. Turn the squash pieces over and continue roasting for 10 – 20 minutes longer, until tender and a bit browned.
While the veggies roast, cook the lentils. Fill a medium sized saucepan halfway with water and bring to a boil. Add 1 cup of lentils, green, brown or black – don’t use orange lentils for this dish. Lower heat and simmer for 20 minutes or until tender.
Drain, then place in a large bowl. Stir in 2 teaspoons grated lemon peel, 2 tablespoons lemon juice, 1 garlic clove, minced, a handful of Italian parsley, roughly chopped, one of mint, if available, and one of cilantro. Add a pinch of salt and a drizzle of olive oil.
Top with 2-3 ounces of gorgonzola torn into smallish pieces. This is best warm or at room temperature.
I plan to serve this when Terry Maker and Chris come for lunch this week after she signs the edition of her beautiful new lithograph.