Castelluccio lentils with tomatoes and Gorgonzola from Plenty (page 222) by Yotam Ottolenghi

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Notes about this recipe

  • cilantrolime on February 12, 2026

    Easy and tasty. I used Brie instead of Gorgonzola as I saw on some blog. I think Gorgonzola would have been better though.

  • lholtzman on April 19, 2025

    I found this under seasoned and watery. I could not find Castelluccio Lentils so had to use Puy. Perhaps I should have drained longer, but the recipe says to add to onions while still warm. I loved the addition of Gorgonzola cheese though. It compliments the dish very well.

  • treay on November 26, 2024

    Sooo yummy ??.

  • jenmacgregor18 on March 09, 2023

    I just didn't have the time to make the slow-cooked tomatoes. This is still a good salad, even with fresh tomatoes. I used a somewhat mild blue cheese and it worked well. I can see that feta would be good though too. I'm wondering for future if I could cheat and use sun-dried tomatoes packed in oil.

  • DePollepel on August 29, 2021

    favorite go-to recipe with unique flavours and easy to make. also with BBQ

  • Ganga108 on August 21, 2021

    This is another Ottolenghi classic. It is a relatively simple dish, and adapts easily to some precooking. The tomatoes can be roasted beforehand, for example. You can precook the lentils and onions too, and leave assembly to just before serving. I have used Puy lentils and feta rather than gorgonzola. The gorgonzola here overpowers the salad. The salad is wonderful! We made it first for Summer get-togethers in 2015 and 2016.

  • Aggie92 on December 25, 2019

    I also used Puy lentils. This is such a delicious salad. Can be served as a vegetarian main or a hearty side dish. I made a couple of minor substitutions, and used sherry vinegar instead red wine vinegar and parsley for the chervil.

  • lilham on January 12, 2014

    I used puy lentils for this which is a suggested substitute. I also used parsley instead of chervil. This dish took a bit of planning ahead because the tomatoes need to be slow cooked for 1.5 hours and the lentils for about 20min. Otherwise it is a fairly hands off dish. The resulting salad is delicious. Definitely worth making.

  • Hellyloves2cook on April 29, 2013

    Pg 222 Just a few little components to make up prior to assembly of this delicious salad. Easy to make. I didn't get all the herbs. Dill not around so just used parsley and chives. Packed with flavour and a definite repeat.

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Reviews about this recipe

  • Lisa Is Cooking

    With the bite of Gorgonzola and the fabulousness of oven-roasted tomatoes, this is no shy, vegetarian dish. Simple, earthy lentils carried both well, and the herbs added fresh flavors.

    Full review
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