Lentils with Basil

I am always curious to know what people who cook professionally like to make for themselves. This Italian recipe for lentils is a favourite with chef Sam Clark. He uses the tiny brown lentils sold in posher food stores and healthfood shops, but you can use the cheaper and more widely available green lentils also. When fresh basil is out of season, try a mixture of chopped spring onions (including some of the green part) and parsley.