Lentil Salad with Roquefort and Roasted Tomatoes

Lentil Salad with Roquefort and Roasted Tomatoes


1 small red onion, very thinly sliced
1 Tbs. of red wine vinegar
250g lentils
3 Tbsp of olive oil
1 garlic clove, crushed
3 Tbsp. of parsley
3 Tbsp. chopped chives
4 Tbs. of chopped dill
8oz l0g of Roquefort, cut into chunks (or another type of blue cheese)
Salt and Pepper


For the roasted tomatoes:
5 plum tomatoes
8 thyme sprigs
1 tbsp olive oil
2 tbsp balsamic vinegar



Preheat the oven to 450 degrees F.

Arrange the tomatoes on a sheet pan, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize.

Mix the first 8 ingredients. Season with salt and pepper. Top with Roquefort and roasted tomatoes.

*Original picture missing. Photo credit: @today.com

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