Ingredients
- 200 g Puy or small green lentils, rinsed
- 1 bay leaf
- 1 garlic clove, peeled and left whole
- 3 tbsp extra virgin olive oil
- Juice and zest of 1 lemon
- 1 tsp Dijon mustard
- 1 shallot, very finely chopped
- A large handful of flat-leaf parsley, chopped
Method
- Cook the lentils: cover the lentils with plenty of cold water, add the bay leaf and garlic and simmer for 20–25 minutes, until tender but still holding their shape. Drain and remove the bay leaf and garlic.
- Dress while warm: whisk the olive oil, lemon juice and zest and mustard, then pour over the hot lentils with the shallot so they soak up the flavour.
- Finish: season well and stir in the parsley. Serve warm or at room temperature.
Why it's good for you: Lentils are one of the best plant sources of iron, as well as folate (a B vitamin), protein and fibre. Plant iron is absorbed best alongside vitamin C, which is why lemon juice and a big handful of parsley are not just there for flavour: they help the body take up more of the iron on the plate. Tea and coffee reduce iron absorption, so enjoy them between meals rather than with this dish.
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