The soft texture and tangy flavour of goat’s cheese works well with the earthy quality of lentils. This recipe is perfect for a light lunch – it’s easy to prepare and offers warmth on a cold afternoon.
120g Puy lentils
150g shelled peas
Handful of fresh flat leaf parsley
1 tablespoon olive oil (and a little extra for serving)
Soft goat’s cheese (such as
Chèvre)
1 Rinse the lentils in a sieve under running water, tip them into a pan of boiling, lightly salted water. Leave them to simmer for about 15-20 minutes until they are tender, then drain, tip into a bowl and stir a little olive oil through them.
2 Boil the peas in lightly salted water till bright and tender, drain under cold running water and mix with the lentils. Pull the parsley leaves from their stalks but keep them whole, and fold them gently into the lentils with the olive oil and a little salt and pepper.
3 Divide the goats cheese and salad between 4 plates.
