• 2servings
  • 20minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 100 g pardini or puy lentils , rinsed

  2. 1 tbsp olive oil

  3. 1 small onion , peeled, finely chopped

  4. 1 carrot , peeled, finely chopped

  5. 1 stick celery , finely chopped

  6. handfuls purple sprouting broccoli , roughly sliced vertically

  7. 100 ml extra virgin olive oil

  8. 50 ml sherry vinegar

  9. 25 g garlic , leaves, sliced, plus two whole leaves to garnish

  10. 3 tbsp chopped fresh parsley

  11. 100 g goats curd , or soft young goats' cheese, crumbled

Instructions Jump to Ingredients ↑

  1. Bring a pan of salted water to a rolling boil. Plunge in the lentils and cook for 10-12 minutes, or until al dente.

  2. While the lentils are cooking, heat a non-stick frying pan over a medium heat. Add a drizzle of olive oil and fry the finely chopped onion and vegetables for 3-4 minutes, or until softened but not coloured. Season, to taste, with salt and freshly ground black pepper. Add the broccoli to the pan and stir well.

  3. Once the lentils are ready, drain, then stir into the pan with the vegetables. Drizzle over the extra virgin olive oil and the vinegar and toss well to coat. Stir in the wild garlic leaves and parsley and cook for a further minute. Take the pan off the heat and add the crumbled goats’ cheese.

  4. To serve, divide the lentils between two serving bowls and garnish with garlic leaves. Serve immediately.


Send feedback