The rapid pulse
Lentils with pancetta, goat’s curd and salsa verde
Prep 25 min Cook 25 min Serves 4
300g puy lentils 750ml chicken or vegetable stock, or water
3 tbsp olive or rapeseed oil 200g pancetta, diced
3cm piece of ginger, peeled and finely chopped
2 tbsp red wine vinegar
200g goat’s curd 1 lemon, quartered, to serve
For the salsa verde 100g flat-leaf parsley
2 garlic cloves, peeled
5 anchovy fillets 1 tbsp capers
2 tbsp red wine vinegar 120ml extra-virgin olive oil, plus more to dress the plate This simple bowl of lentils is given a lick of luxury with the rich, green salsa verde and tangy goat’s curd. If in a hurry, leave out the salsa verde and simply dress with lemon wedges.
Wash the lentils in cold water and drain. Put them in a pan with the stock, bring to a boil and simmer gently for 20-25 minutes until just tender.
Meanwhile, trim the leeks, cut down the middle of the ends and clean thoroughly in cold water. Finely chop. Pour half the oil into a large frying pan, add the pancetta and saute for five minutes to render out some fat and brown it. Now add the remaining oil, leeks and ginger and saute for about 10 minutes until the leeks have cooked down and are tender.
To make the salsa verde, wash the parsley, tear off the stalks, shake dry and blitz in a food processor with the garlic, anchovy and capers. Add the vinegar, pulse-blitz and then pour in the olive oil until you have a green puree. Taste and adjust the seasoning with salt and pepper.
Once the leeks and lentils have cooked, mix them together with the vinegar and taste. Season with a little salt and pepper but remember that the salsa verde will season them, too. Serve the lentils in shallow bowls with dollops of goat’s curd, spoonfuls of salsa verde on top, drizzled with a little extravirgin olive oil and wedges of lemon on the side.