Lentil ‘risotto’ with asparagus

Lentils also count as one of your five a day, and this is a great vegetarian dish that elevates the humble lentil.

Serves 4

200ml half-fat crème fraiche

1tbsp Dijon mustard a large handful of mixed herbs, such as tarragon, parsley, basil and chives, finely chopped

1tbsp lemon juice

250g asparagus tips, cut into

4cm lengths

1tbsp mild olive oil

1 onion, peeled and finely chopped

1 stick celery, finely chopped

1 small carrot, peeled and chopped

2 garlic cloves, crushed

100ml white wine

250g Puy lentils

450ml vegetable stock

150g baby spinach

100g frozen peas, thawed

1 Mix the crème fraiche with the mustard, herbs and lemon juice.

Season well, then set aside in the fridge.

2 Blanch the asparagus for 1 min, rinse under cold water to refresh, then set aside. Heat the oil in a saucepan over a medium heat, add the onion, celery and carrot, and cook for 4- 5 mins, or until softened. Add the garlic and cook for 1 min, then pour the wine into the pan and let it bubble until reduced by half.

3 Rinse the lentils well under cold water, then add to the pan and mix well. Add enough of the stock, so the lentil mix is just covered. Bring to the boil, then simmer gently for 30 mins or until tender.

4 Pop the spinach into the microwave for a minute or so to wilt it. Stir the peas, spinach and asparagus into the lentils. Continue to cook until heated through, and season to taste. To serve, divide between 4 bowls and top with the herby crème fraîche.

Per serving: 381 cals, 13g fat,

6g sat fat, 39g carbs.