Green lentils, asparagus and watercress

Name: Green lentils, asparagus and watercress
Yield: Serves 4 generously
Ingredients: 200 g green lentils; 120 g watercress (thick stalks removed); salt and black pepper; 400 g thin asparagus spears; 40 g parsley; 100 g semi-mature pecorino (or one of the more full-bodied varieties of Manchego), broken into chunks; walnut oil to finish (optional); 150 ml light olive oil; 1 garlic clove, peeled; 4 lemon wedges; 1 tbsp red wine vinegar

Preparation info

Serves
4
generously

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

When this recipe was first published I used young pecorino cheese in it so as not to outdo the asparagus. I have since realized that fresh asparagus actually withstands quite a lot and can impart its flavour over pretty gutsy dishes. A flavoursome ewe’s cheese is ideal with the earthy lentils.

Ingredients

200 g green lentils
120 g watercress (thick stalks removed)
40

Main course
Gluten-free
Vegetarian

Method

Wash the lentils in cold water, then place in a saucepan with plenty of fresh water and bring to the boil. Simmer for 15 minutes, or until the lentils are just cooked but haven’t started to disintegrate.

While the lentils are cooking, put half the watercress, the parsley, olive oil, vinegar, garlic and some salt and pepper into a food processor. Blitz until smooth. Pour into a bowl.