When I was a child, Mum wouldn’t let me refuse lentils. If I left them, they’d be breakfast the next day – “They’re good for you!” – and I soon learned that being picky wasn’t wise in our house. Small, brown pardina lentils have thin skins, a creamy texture and earthy, herbal, peppery notes; they also hold their shape well, making them perfect for salads. It’s no surprise, then, that the finest examples from Tierra de Campos, the vast, semi-arid plains north of Valladolid, even have a Protected Geographical Indication (PGI).
Pardina lentils with wild garlic (or spinach), goat’s cheese and honey
If you can find some, use Pedro Ximenez (PX) sherry vinegar in the dressing. Its acidity and complexity give the finished dish a perfect balance, so much so that, despite my young self’s aversion to lentils, I’d now happily eat this dish as my final meal.
Prep 5 min
Cook 30 min
Serves 4 as a starter or side
350g pardina lentils, or other black or brown lentils such as puy or beluga
½ vegetable stock cube, or chicken stock cube for non-vegetarians, crumbled
Salt and black pepper
150g wild garlic, ideally with flowers, or 200g baby-leaf spinach and 1 small peeled garlic clove, grated
2 tbsp extra-virgin olive oil
1 tbsp sherry vinegar, Pedro Ximénez for preference
150g crumbly goat’s cheese
1-2 tbsp runny honey
1 small handful chopped chives, plus ideally a few chive flowers
Put the lentils in a pan with the stock cube, season and cover with plenty of water. Bring to a boil, then turn down to a simmer and cook for 20 minutes, or until tender (the exact timing will depend on the age of your lentils). Drain the lentils and set aside.
Pour a kettle of boiling water over the wild garlic or spinach leaves to wilt them, then stir them (and the grated garlic, if using spinach) through the cooked lentils with the oil and vinegar, and season again to taste.
Tip the lentil mix into a serving dish or divide between individual plates. Crumble the goat’s cheese over the top, drizzle with honey, scatter on the chopped chives and garnish with a few chive and wild garlic flowers, if you’re lucky enough to have some.
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