Puy Lentils with Sun Dried Tomatoes & Goats Cheese
1 red onion – sliced into very thin half-rings
1 tbsp red wine vinegar
250g dried puy lentils (or 1 tin of pre-cooked)
3tbsp olive oil
1 clove garlic crushed
6 kalamata olives finely chopped
6 sun dried tomato halves – soaked in hot water for 30 minutes (keep soaking liquid for cooking lentils)
1 red pepper finely sliced
1 bunch parsley
1 bunch chives
1 bunch dill
100g mild goats’ cheese – broken into rough chunks
Place the red onion in a bowl and mix together with the vinegar and a tsp salt then leave to stand.
Bring a pan of water (approx 1ltr) to the boil then add lentils and cook for 20-30 minutes until tender.
Meanwhile heat olive oil and gently fry the sun dried tomatoes and red pepper for a few minutes until they have just begun to soften then add garlic and salt and continue to fry for a minute or so.
Drain the lentils and mix together with onions while still warm, then gently mix through the olives, sundried tomatoes, peppers, herbs, and cheese.
Serve on slices of grilled courgette.