Grilled Lentils with New Potatoes and Greens

Ingredients

• Dried Puy lentils 200g
• New potatoes 500g
• Tenderstem broccoli 300g
• Red onion 1 medium
• Garlic cloves 2
• Vegetable stock 500ml
• Fresh thyme leaves 1 tbsp
• Olive oil 3 tbsp
• Lemon 1
• Dijon mustard 1 tsp
• Red wine vinegar 1 tbsp
• Fresh parsley, chopped 2 tbsp
• Salt to taste
• Black pepper to taste

Method

1. Rinse the Puy lentils under cold water. Place them in a saucepan with the vegetable stock and thyme. Bring to the boil, then reduce the heat, cover, and simmer gently for 25-30 minutes, or until tender but still holding their shape. Drain any excess liquid and set aside.
2. While the lentils are cooking, halve or quarter the new potatoes if they are large. Steam or boil them until tender, about 15-20 minutes. Drain and set aside.
3. Prepare the dressing: In a small bowl, whisk together 2 tbsp olive oil, the juice of half the lemon, Dijon mustard, and red wine vinegar. Season with salt and pepper.
4. Trim the ends off the tenderstem broccoli and blanch or steam for 4-5 minutes until tender-crisp. Drain and refresh under cold water to keep the vibrant green colour. Set aside.
5. Peel and finely slice the red onion. Peel and crush the garlic cloves. Heat the remaining 1 tbsp olive oil in a frying pan over medium heat. Add the sliced red onion and cook for 5-7 minutes until softened and lightly caramelised. Add the crushed garlic and cook for another minute until fragrant.
6. In a large bowl, combine the cooked lentils, drained new potatoes, blanched broccoli, and the sautéed onion and garlic. Pour over the prepared dressing and toss gently to coat everything evenly.
7. Serve immediately, garnished with chopped fresh parsley and a final squeeze of lemon juice, if desired. Season with extra salt and pepper to taste.