Ingredients:
5 plum tomatoes
8 thyme sprigs
1 tbsp olive oil
2 tbsp balsamic vinegar
salt

1 small red onion
1 tbsp red wine vinegar
2 cups cooked beluga lentils
3 tbsp olive oil
1 clove garlic
3 tbsp parsley
3 tbsp chopped green onion
4 tbsp chopped dill
crumbled feta
sea salt and pepper to taste

Directions:
To make oven dried tomatoes, preheat oven to 275. Quarter tomatoes vertically and place skin side down on a parchment paper lined baking sheet. Arrange thyme on top and drizzle with olive oil and balsamic and sprinkle with salt. Cook for 1  1/2 hours, until semi dried. Discard thyme and let cool.

Thinly slice red onion and toss into a medium sized bowl with vinegar and a bit of sea salt. Stir and let sit until onion softens slightly. Add cooked lentils, olive oil, crushed garlic and pepper. Stir and let cool. Add chopped herbs and green onion. Add oven dried tomatoes and crumbled feta and salt and pepper to taste.

Serves 4.

** Adapted from Ottolenghi in Plenty