300g puy lentils 

750ml chicken or vegetable stock

500g leeks, finely diced

3 tbsp olive oil 

200g pancetta 

3cm piece of ginger, finely chopped

2 tbsp red wine vinegar 

200g goats cheese

1 lemon, quartered

For the Salsa Verde

100g flat-leaf parsley 

2 garlic cloves

5 anchovy fillets 

1 tbsp capers 

2 tbsp red wine vinegar 

120ml extra virgin olive oil 


Wash the lentils in cold water and drain.  Put them in a pan with the stock, bring to the boil and simmer gently for 20-25 minutes. 

Pour half the oil into a large frying pan and add the pancetta, saute for five minutes. Meanwhile, trim the leeks and chop finely.  Pour the rest of the oil into the pan and add the leeks and ginger, frying gently for about 10 minutes until the leeks are tender. 

Make the salsa verde by putting all the ingredients into a food processor and blitz until it becomes a green paste.  Taste and adjust the seasoning with salt and pepper. 

Once the leeks and lentils have cooked, mix together with the vinegar and season. 

Serve the lentils in shallow bowls with chunks of goats cheese, spoonfuls of salsa verde and drizzled with a little extra virgin oilive oil and wedges of lemon on the side.