200g Puy lentils
2 garlic cloves
1 shallot or small onion, finely sliced
Juice of 1 lemon or 2 limes
4 tbsp extra-virgin olive oil
1. There is no need to soak Puy lentils. Just wash them and cook in plenty of unsalted water with the garlic for about 20 minutes, until they are tender but with some bite. Discard the garlic at this point if you wish. Drain and place in an outsized serving bowl.
2. Add the shallot, lemon or lime juice and oil to the lentils and toss together. Season to taste and set aside. Blanch the peas for no more than a minute or so in plenty of boiling water. Drain, add to the lentils and serve.
- You could wilt fresh herbs, such as basil, parsley, chives or mint into the salad. Toss them through it before serving up.
- Wine note: earthy, rich flavours call for a soft, rustic red. Try an inexpensive French Pinot Noir.