Lentil Salad with Caramelized Tomatoes and Brie
A surprisingly craveworthy lentil salad topped with roasted caramelized tomatoes and brie.
Yield: 4 servings
For the tomatoes
  • 5 plum tomatoes
  • 8 thyme sprigs
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • salt, to taste
For the salad
  • 1 small red onion, thinly sliced
  • 1 tbsp red wine vinegar
  • 1 tsp Maldon sea salt
  • 1⅓ cups French lentils
  • 3 tbsp olive oil
  • 1 garlic clove, grated
  • black pepper, to taste
  • 3 tbsp minced parsley
  • 3 tbsp minced chives
  • 4 tbsp minced dill
  • 4 oz brie, thinly sliced
For the tomatoes
  1. Heat oven to 300F. Quarter the tomatoes vertically and place skin-side down on a parchment-lined baking sheet. Sprinkle the thyme sprigs over the tomatoes. Drizzle with olive oil and balsamic vinegar. Season with salt, to taste. Roast for 1.5 hours, or until wrinkled and caramelized but still plump and juicy. Remove the thyme and allow to cool slightly.
For the salad
  1. While the tomatoes are cooking, place the red onion slices in a bowl with the red wine vinegar. Sprinkle with sea salt. Toss to combine. Let sit while you prepare the rest of the salad.
  2. Place the lentils in a medium pot of salted boiling water. Cook for 20-30 minutes, or until the lentils are tender. Drain well and toss with the sliced onion while still warm. Stir in the olive oil, garlic, and black pepper. Stir to mix and then set aside to cool completely.
  3. Once the lentils are at room temperature, stir in the parsley, chives, and dill. Season to taste with salt and black pepper.
  4. Divide the lentils among 4 bowls. Top with equal amounts of the tomatoes and brie slices. Serve.
Recipe adapted slightly from Ottolenghi Plenty
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/10/lentil-salad-with-caramelized-tomatoes-and-brie.html