From Plenty by Yotam Ottolenghi. Serve these lentils at room temperature over a bed of arugula.

-Preheat your oven to 130 degrees.

-Cut 1 basket of Sungold cherry tomatoes in half or you can use 5-6 slicing tomatoes cut into 4ths the long way. (A mixture of both?)

-Place skin-side down on a baking sheet lined with parchment paper.

-Drizzle with 1 TBS olive oil and 2 TBS balsamic vinegar and sprinkle with sea salt.

-Roast for 1½ hours until semi-dried. Let cool.

-Very thinly slice 1 red onion and put it in a medium sized bowl.

-Pour over 1 TBS red wine vinegar and sprinkle with 1 tsp Maldon sea salt and let sit for a few minutes until the onion softens.

-Boil 2½ cups of water, then add 1½ cups of Puy lentils, the water should come about ½ inch above the lentils.

-Cook the lentils for 20-30 minutes until tender.

-Drain well, then while still warm, add to the sliced onion.

-Then add 3 TBS olive oil, 3 cloves of garlic put through a press and some freshly ground black pepper.

-Stir to mix and leave aside to cool down.

-Once cool add ½ bunch chopped cilantro, flat leaf Italian parsley and/or basil.

-Taste for salt and pepper.

-Crumble up 1/3 cup Gorgonzola cheese.

-To serve, pile up the lentils on a large plate, integrating the Gorgonzola and the oven-dried tomatoes as you build up the pile.

-Drizzle the tomato cooking juices on top and serve.