Warm Puy Lentil and Mint Salad

The lentil is a type of pulse of the legume family, believed to have originated in the Near East and has been part of the human diet since Neolithic times. It was one of the first crops to be domesticated. With more than a quarter of their nutritious value coming from protein, lentils today make up an important part of the diet being essential sources of inexpensive protein in many parts of the world, especially in areas that are predominantly vegetarian. These nutritious little pulses also provide plenty of dietary fibre, some B vitamins and are a good source of iron. There are many different colour lentils, ranging through yellow, orange, red, green, brown and black. Here we are using the common Puy, green or continental lentil, which is easy to prepare.

Ingredients:
300g dried Puy lentils

2 large handfuls of mint leaves

50g pine nuts

1 garlic clove, chopped

50ml extra virgin olive oil

5ml chilli flakes

zest and juice of 1 lemon

sea salt and freshly ground black pepper to season

30g butter

Method:

Put the lentils in a pan and cover with plenty of cold water. Bring the pan to the boil and simmer, covered, for 15-20 minutes, until tender but still retaining their shape.

Meanwhile process the mint leaves, pine nuts, garlic, olive oil and lemon zest into a rough pesto. Retain a little texture; you don't want your pesto too smooth. Add the chilli flakes and lemon juice. Season generously with sea salt and freshly ground black pepper.

Drain the lentils well and return to the pan. Stir the pesto through the lentils, adding the butter and warming over a low heat to melt it through the lentils. Serve immediately.