This combination of earthy lentils, tangy goats' cheese and fragrant basil is really satisfying. Serve it with salad leaves and crusty bread.
Ingredients:
100g/3½oz small green lentils, such as puy
1 garlic clove, crushed
½ lemon, juice only
2 tbsp extra virgin olive oil
20g/1oz fresh basil, roughly torn
75g/3oz goats' cheese
salt and freshly ground black pepper
Directions:
Put the lentils in a small saucepan, cover with water by about 6cm/2½in and add the garlic. Bring to the boil, turn down the heat and simmer for 20 minutes, or until tender.
Drain the lentils and place in a bowl. Stir in a squeeze of lemon juice, the oil and three-quarters of the basil, then season.
Crumble over the goats' cheese and scatter over the rest of the basil.
