The combination of lentils, tomatoes and cheese is widely used in Mediterranean cooking. The tang of feta cheese complements the slightly earthy flavour of the attractive dark lentils. True Puy lentils come from the region of France, Le Puy, which has a unique climate and volcanic soil in which they thrive.
250g/9oz/1.5 cups Puy lentils
75ml/5 tbsp sun-dried tomato purees (paste)
Small handful of fresh chervil or flat leaf parsley, chopped, plus extra to garnish
1. Place the lentils in a heavy pan with 600ml/1 pint/2.5 cups water. Bring to the boil, reduce the heat and cover the pan. Simmer gently for about 20 minutes, until the lentils are just tender and most of the water has been absorbed.
2. Crumble half the feta cheese into the pan. Add the sun-dried tomato puree, chopped chervil or flat leaf parsley and a little salt and freshly ground black pepper. Heat through for 1 minute.
3. Transfer the lentil mixture and juices to warmed plates or bowls. Crumble the remaining feta cheese on top and sprinkle with the fresh herbs to garnish. Serve the lentils immediately.