Puy lentils are cheap and easy to prepare. This is a fantastic lunch box filler or side to any protein from duck confit to fish! A simple shortcut here is to use tinned, pre-cooked lentils – make sure you rinse them very well. Great nutrients for your brain health in this dish!
Serves 2
Ingredients
200g puy lentils, soaked for 20 mins + in water
1 lemon, zest & juice
3 tbsp extra virgin olive oil
25g raw hazelnuts
25g raw almonds
2 tsp capers, rinsed & drained
1 spring onion chopped
10g fresh tarragon, chopped
100g cherry tomatoes, halved
Method:
1. Bring 300ml of water to the boil, add a little lemon zest, a drizzle of the olive oil, and drained lentils and simmer for 15 mins until cooked, they will have a soft bite to them when ready.
2. Toast the nuts in the oven at 180°C for 5 mins or on a dry pan for 2-3 mins, remove, roughly chop, set aside.
3. Combine capers, oil, lemon juice, spring onion, tarragon, and most of the nuts in a bowl
4. Place the lentils and tomatoes in a bowl, mix through the dressing. Top with lemon zest and remaining nuts.
Variations: To speed things up, you can use a drained tin of pre-cooked lentils.
Serving suggestions: Serve with smoked salmon or trout as a quick summer meal, serve on a bed of watercress or rocket if you want to boost the nutrients further.
Storage: This keeps for 2-3 days in the fridge.
