Lois loves this dish because it just blips away while she’s doing other things in the kitchen, and then transforms from something merely hearty to something utterly delectable at the very last stage with the addition of the vinaigrette.   You can serve it with grilled aubergine if you want a vegetarian dish, or it pairs very well with grilled Tuscan sausages.

Ingredients (serves 4)

For the lentils:
225g Tuscan lentils
40g walnuts
1 small red onion, finely chopped
1 carrot, finely chopped
1 small stick of celery, finely chopped
1 tablespoon extra virgin olive oil
1 bay leaf
1 fat clove of garlic, peeled and crushed
Several sprigs of thyme
25g rocket leaves

For the dressing:
1 fat clove of garlic, peeled and crushed
1 teaspoon salt
1 tablespoon of Dijon mustard
1 tablespoon balsamic vinegar
4 tablespoons extra virgin olive oil

Method

First heat the oil in a medium saucepan.  Add the chopped walnuts for a about a minute (don’t let them burn), then remove with a slotted spoon and keep to one side for later.

Add onion, carrot, celery and crushed garlic to the oil, and let these cook and soften for about 5 minutes.  Then add the lentils, bay leaf and thyme, coating with the oil.  Add 275ml of boiling water, bring to the boil again, put on a lid, and turn the heat right down.  In my kitchen I turn the heat down to the pilot light and let it do its stuff for an hour or so (although in theory the lentils will only need 30 minutes or so on a low heat). Don’t be tempted to look too often or you will end up having to add more water.  And don’t overstir your lentils or they will turn to mush.

While the lentils are cooking, put all the vinaigrette ingredients in a bowl and whisk.  As soon as the lentils are ready, add the dressing and give it a good toss.  Serve over rocket leaves, and scatter the walnuts on top.  Lois garnishes with halved cherry tomatoes, for colour, and with grilled slices of aubergine.