Puy lentils with sundried tomatoes and Cashel Blue

By Domini Kemp

Serves 4-6 as a generous main course

I used the dried sundried tomatoes but you can also use ones in oil. But then you need to reduce the olive oil in the recipe slightly and rinse the tomatoes and pat dry with kitchen paper, as they tend to soak up and ooze too much oil.

• 500g puy lentils
• 2 red onions, peeled and very thinly sliced
• 3 tbsp red wine vinegar
• Salt and pepper
• Pinch of caster sugar
• 80ml olive oil
• 2 cloves garlic, peeled and crushed
• 1 big bunch coriander, roughly chopped
• 100g sundried tomatoes, thinly sliced
• 100-150g a ripe creamy piece of  Cashel Blue

If you can soak the lentils for 10 minutes, do. Either way, rinse them well and then cook in boiling, salted water until tender. This will take anything from 15-25 minutes.

Meanwhile, marinate the red onions with the red wine vinegar, salt, pepper and sugar so that the onions “cold cook” in the vinegar.
When the lentils are cooked, drain, rinse until warm, and place in a bowl. Add the olive oil, garlic, herbs and sundried tomatoes, along with the onions and mix very well. Season and serve in bowls with some blue cheese dotted on top.