The tang of the feta cheese compliments the slightly earthy flavour of the attractive dark lentils. True puy lentils come from the region of France,Le puy, which has unique climate and volcanic soil in which they thrive.
250g/9oz/1 ½ cups puy lentils
200g/7oz feta non dairy cheese
75ml/5tbsp sun-dried tomato purée (pasta)
Small handful of fresh chervil or flat leaf parsley, chopped, plus extra fresh garnish
1.Place the lentils in a heavy pan with 600ml/1 pint2 ½ cups water.
Bring to the boil, reduce the heat and cover the pan. Simmer gently for about 20 minuets, until lentils are just tender and most of the water has been absorbed.
2.Crumble half the feta cheese into the pan. Add the sun-dried tomato purée, chopped chervil or flatleaf parsley and a little salt and freshly ground black pepper. Heat through for 1 minuets.
3.Transfer the lentils mixture and to a warm plates or bowl. Crumble the remaining feta cheese on top and sprinkle with the fresh herbs to garnish. Serve the lentils immediately.
I used a dark speckled lentils in my recipe.