Lenticchie e fregola con pomodorini al forno - Lentil and Fregola with cherry tomatoes

Fregola is typical pasta from Sardinia, shaped like giant couscous. Traditionally fregola is cooked in the same way as risotto and served with a vongole and tomato sauce.

Here I mix fregola with small brown lentils from Umbria. By combining pulses with grains we obtain a complete protein dish, with a high nutritional content. 

The sweet and soft red onions - cook them for at least 15 minutes before adding carrots and lentils, no hurry - are the perfect binder.

I like to gently bake my tomatoes, leaving them to cool in the oven, in order to enhance their flavour and keep their texture.

Lenticchie e fregola con pomodorini al forno
Lentil and Fregola with cherry tomatoes

400 g ripe cherry tomatoes, halved
2 tablespoons oregano
2 garlic cloves, peeled and halved
2 medium red onions, sliced
1 medium carrot, trimmed, quartered and chopped
200 g small brown lentils
2 bay leaves, torn
500 ml vegetable stock
200 g fregola
1 teaspoon fresh rosemary leaves, chopped
Sea salt and black pepper
Extra virgin oil

Serves 4 to 5
Preparation time: 15 minutes
Cooking time: 60 minutes

1. Preheat the oven to 180°C.
2. Line an oven tin with baking paper and arrange the tomatoes and garlic over. Sprinkle with salt (no longer). Switch the heat off and leave the tomatoes into the oven, without opening the door.
3. In a pan, heat 2 tablespoons of oil and sauté the onions with a pinch of salt for 5 minutes on medium heat, stirring frequently. Reduce the heat to the lowest and cook for another 10 minutes, covered, until softened.
4. Add the carrot to the onions and sauté for 5 minutes on low heat.
5. Stir in the lentils to the vegetables, add the bay leaves and pour in the stock. Give a good stir and leave to a simmer, covered, for 30 minutes. Lentils must be just tender, not mushy.
6. In another pan, bring 500 ml of water to the boil; add 2 teaspoon of salt along with the fregola. Cook for 8 to 10 minutes, until tender but al dente.
7. Drain fregola, if necessary, and add it to the lentils. 
8. Remove the tomatoes from the oven. Eliminate the garlic and add them to the lentils. Mix gently.
9. Adjust the seasoning, add rosemary and drizzle with oil.
10. Serve warm, with Sardinian pecorino.