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Combined with a good fruity olive oil, lemon juice and some crisp onion rings, Puy lentils make a delicious salad. Perfect accompanied by a crisp, herby green salad and a glass of wine on a summer’s day.

SERVES 4

225g (8oz) Puy lentils (or small brown or green lentils)

1 tbsp lemon juice

3 tbsp extra-virgin olive oil salt and freshly ground black pepper 1 onion

2–3 tbsp chopped fresh flat-leaf parsley

Soak the lentils in water for a couple of hours or so if possible – this speeds up the cooking process – then drain, rinse, put into a saucepan, cover with fresh water to come 5cm (2in) above the top of the lentils, and simmer them gently until tender but not mushy – about 45 minutes. For flavour and digestibility, it is important to get them (and indeed any pulse) really tender – ‘al dente’ is for pasta, not pulses.

Drain the lentils thoroughly (keep the cooking liquid, it makes good stock) and put them into a bowl with the lemon juice, oil and some salt and pepper.

Peel the onion and cut it into very thin rounds, then add these to the lentils, along with the chopped parsley, and mix everything gently together. Serve chilled or at room temperature.