Puy lentils with sour cherries, bacon and Gorgonzola from Ottolenghi - The Cookbook (page 81) by Yotam Ottolenghi and Sami Tamimi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tekobo on June 06, 2020

    Yum! I first made this in 2011 and made it again last week. Delicious as ever. I didn't have sour cherries so I used a mix of dried cranberries, barberries and ordinary dried cherries. All good. Went well with confit duck.

  • L.Nightshade on March 15, 2019

    Out of character for me, but I made the recipe exactly as written! This was great! Salty, umami bacon, creamy gorgonzola, tart-sweet cherries, a dash of vinegar, it all worked together beautifully. A main course for us, it would also be a fine first course in smaller portions. Speaking of portions, this made a huge amount; we’ve got tons of leftovers. I served this with a garbanzo flour waffle, which went along quite well. Mr. Nightshade has requested this entire meal gets done again sometime in the future, pretty unusual request from him for a lentil dish.

  • mondraussie on January 24, 2017

    used goats cheese instead of gorganzola

  • amraub on August 27, 2012

    I used canned sour cherries instead of dried (guessing that around 150g would be about right). This was quite different from anything I've done with lentils before, but I greatly enjoyed it.

  • owaint on November 22, 2010

    Really interesting flavours which work well together. It's probably best as a starter sized portion as the novelty does *slightly* wear off with larger quantities.

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