If the purpose of any food is to sustain, nourish and delight then this recipe definitely complies with this mantra.
Lentils are packed full of easily digestible protein and full of Polyphenols (Polyphenols are active compounds that fight against harmful agents in the body, everything from ultraviolet rays and radiation to heart disease and cancer). They are also rich in iron, fibre, calcium and magnesium.
If you're looking to incorporate more lentils into your diet then this is a great dish to start with as the lentils are present but not overwhelming, instead, the lamb with luscious smatterings of salsa verde takes centre stage.
Lentils love to absorb other flavours: dress them with the salsa verde while they're still warm, so they really take on any sharpness that's been added.
Unlike many other legumes, lentils don't need soaking, but do give them a rinse before cooking, to remove any starchy dust, which if this step is skipped can leave your dish with a slightly chalky texture.
Lentils are kind to both wallet and gut, which seems fitting at this time of year.
