Lentils with Slow Roasted Cherry Tomatoes, Carrots & Basil

Method

For the slow-roasted tomatoes

1. Preheat the oven to 150C and line a baking tray with baking parchment – to avoid having to scrub off caramelised tomato gubbins later!
2. Wash and dry the cherry tomatoes then slice them in half. Place them in the centre of the lined tray, drizzle over the olive oil, sprinkle with the herbs, flaked salt, grind over a few twists of pepper, muddle around with a spatula/spoon to make sure they’re evenly coated in oil, then spread them out so they’re well-spaced, turning over any that aren’t already cut side up – for maximum dehydration and concentration of flavour.
3. Bang into the oven and roast for 25 minutes, by which time they’ll be beautifully caramelised and concentrated in flavour.

For the lentils

1. Get the lentils on the go as soon as the tomatoes are in the oven. Pick them over to check for and remove any small stones, debris, or shrivelled lentils. Rinse in cold water and drain through a sieve.
2. Place in a small saucepan, pour over the cold water, add the bay leaves, garlic and any other flavouring agents you fancy (white wine, other herbs). Cover with the pan lid, bring to the boil, then reduce the heat to a gentle simmer, cocking the pan lid slightly, and cook for 20-25 minutes until the lentils are al dente (cooked through but still firm to the bite). Be careful not to overcook them – taste at 20 minutes and then every couple of minutes thereafter. Drain well in a sieve, picking out the bay leaves but leaving in the pieces of garlic.

For the carrots

1. Ten minutes into the lentil cooking time, put the carrots on to cook so they’ll be ready at around the same time as the lentils and tomatoes. Place in a separate saucepan, cover with boiling water, add the salt, bring to the boil then lower the heat to a simmer and cook for 8-10 minutes until they’re just tender in the centre but still nice and firm. Also drain well.

For the dressing

1. Meantime, prepare the dressing. Add the olive oil, vinegars and a few twists of black pepper to a large mixing bowl and whisk to a smooth emulsion. Throw over the chopped basil.
2. Rub the roasted walnuts between your fingers/in a clean tea towel to flake off most of the papery skin – it tastes bitter. Chop roughly and set aside.

To serve

1. As soon as they’re each ready (they must be hot to soak up the flavours), add the well-drained lentils and carrots to the mixing bowl and stir to coat in the dressing.
2. Take the roasted tomatoes out of the oven and add them too, scraping all the juices, salt and herbs off the tray into the mixing bowl with a spatula – don’t leave a scrap behind – you want all that tangy, herby umami in the dish not on the lining paper!
3. Crumble over the ¼ teaspoon of flaked salt from the dressing – deliberately added last to minimise dissolving and max out its crunch.
4. Toss everything together – gently to avoid breaking the carrots, but thoroughly to ensure everything is evenly coated in the dressing and herbs.
5. Taste and adjust the seasoning, adding more balsamic vinegar for sweetness / more of the soft fruity vinegar for sharpness / a touch more salt if it’s not quite salty enough. (I usually add another teaspoon of balsamic vinegar at this point, but everyone’s tastes are different, so taste and go with your own flow.)
6. Immediately turn out onto a serving plate/bowl. Add a good slug of olive oil – at least a dessertspoon. Sprinkle over the chopped nuts and finish with the reserved herbs.
7. Eat immediately while still warm.