Lentils with roasted tomatoes

5 plum tomatoes
thyme sprigs
olive oil
balsamic vinegar

1 red onion, very thinly sliced
1 tbsp red wine vinegar
1 tsp salt
1 1/2 cup lentils (Castelluccio, it says, or whatever brown/green lentils)
3 tbsp olive oil
1 garlic clove, crushed
3 tbsp chopped chervil or parsley
3 tbsp chopped chives
4 tbsp chopped dill
3oz mild Gorgonzola, crumbled

Dice tomatoes, drizzle with thyme, oil, and balsamic, roast at 275 for 1 1/2 hours or until semi-dried.
Put the onion in a bowl, pour salt and vinegar and let it sit for a few minutes.
Boil lentils in excess water for 20-30 minutes. Drain, add everything.

Source: Plenty by Yotam Ottolenghi