Warm Rosara Lentils with Piquillos & Roast Red Onion

A jar of lentils makes a good lunch with very little notice. While the red onion roasts, cut up a few sweet piquillos and whisk a proper sherry vinegar dressing. Toss everything while the lentils are warm so they take up the flavour. A good finishing olive oil belongs here: you can taste it in every spoonful.

Serves: 2 as a light lunch or 4 as a side
Prep: 10 minutes
Cook: 25–30 minutes

Ingredients

• 400g drained Rosara Lentils (from a 720ml jar; weigh after draining)
• 100g drained Rosara Whole Piquillo Peppers, cut into bite-sized strips
• 2 tablespoons Señoríos de Relleu Delicate Coupage Extra Virgin Olive Oil, for the dressing
• 2 medium red onions, each cut into 8 wedges
• 1 tablespoon olive oil, for roasting
• 1 tablespoon sherry vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons water
• Salt and black pepper, to taste

Method

1. Heat the oven to 220°C (425°F). Trim the onions, leaving a little of the root attached to each wedge so it holds together. Toss with the roasting oil, salt and pepper. Roast on a baking tray for 22–28 minutes, turning halfway, until soft and browned at the edges.
2. Whisk the sherry vinegar and mustard in a large bowl. Whisk in the Delicate Coupage and a little black pepper, then stir in the piquillos.
3. During the last 5 minutes of roasting, gently warm the drained lentils in a small covered saucepan with the water. Stir once or twice. If there is any liquid left, drain it before dressing the lentils.
4. Fold the warm lentils, roast onion and parsley through the dressing. Taste before adding salt. Serve warm, with an extra splash of vinegar if the onions are particularly sweet.

Finished dish illustration.