Puy and Green Lentil with Asparagus

This recipe is a good source of protein, fibre and is packed with flavour. It makes a great starter or is perfect for a light lunch.

Serves: 2 as a main, or 4 as a starter

Preparation time: 2 minutes

Cooking time: 15-20 minutes

To make you will need:

200g asparagus tips (steamed gently for 5 mins. until just tender) 150g puy lentils 150g green lentils 200g tin of chopped tomatoes 1 tsp of tomato purée Marinated sun-dried tomatoes available from any good deli Basil if fresh, chopped finely, 1 garlic clove, crushed 200ml of vegetable stock 100ml of white wine Salt and black pepper to taste Extra virgin olive oil Pomegranate molasses

1. Add vegetable stock and wine to a large pan, with all the lentils and bring to a gentle boil. Once gently boiling add the crushed garlic, the tomatoes, tomato purée, basil, salt and pepper, and simmer on a low heat until almost all the fluid is absorbed.

To serve, plate the lentils, add the steamed asparagus and dress the dish with sun dried tomatoes, drizzle with extra virgin olive oil and pomegranate molasses. Serve immediately.

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