Hot-smoked salmon and zesty lentils

Name: Hot-smoked salmon and zesty lentils
Yield: Serves 4
Cuisine: British recipes
Ingredients: 300g puy lentils; 700ml vegetable stock, hot; Grated zest and juice of 1 lemon; 2 tbsp olive oil; 2 tsp Dijon mustard; Pinch of sugar; Dollop of crème fraîche or double cream; 200g hot-smoked salmon, flaked; Handful of fresh flatleaf parsley, chopped (optional)

Portion size: Serves 4
Hands on time 30 mins
Difficulty: easy

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This lentil and fish recipe makes for an exciting and good value supper dish.

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Ingredients

300g puy lentils
700ml vegetable stock, hot
Grated zest and juice of 1 lemon
2 tbsp olive oil
2 tsp Dijon mustard
Pinch of sugar
Dollop of crème fraîche or double cream
200g hot-smoked salmon, flaked
Handful of fresh flatleaf parsley, chopped (optional)

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Method

Cook the puy lentils in the vegetable stock in a covered saucepan for 20-25 minutes until tender. Drain, discarding the stock, then put in a serving bowl.
Whisk the lemon juice with the olive oil and Dijon mustard. Whisk in the sugar, then season with salt and freshly ground black pepper. Pour over the bowl of warm lentils, then add the grated lemon zest and the crème fraîche or double cream. Scatter with the flaked hot-smoked salmon and chopped parsley, if using. Toss gently to combine, then serve.