Lentils elevated with premium extra virgin olive oil

Dinner time seems to loom about five minutes after lunch in winter, so it’s great to have a warming, rich go-to dish waiting in the fridge ready for action. Lentils are a great base for loads of quick and easy dishes. This method will convert any lentil-denier and be a winter saviour of souls - and is just as flexible as a salad-y star in summer. 

The lentils: there’s not much point going low end, so ideally get hold of French or Puy lentils. (Puy lentils from the Le Puy-en-Velay region of central France are AOC-protected, like Champagne; French lentils, preferably organic, are a perfect option and not too spendy.)

The star ingredient here really is a top extra virgin olive oil added in abundance; this in not one to spare the horses on when in comes to the EVOO because it adds amazing depth, richness and flavour. Go for a generous pour of a bold, spicy EVOO like Olio Guglielmi’s ‘Monogram Fruttato’, or a smooth yet flavoursome Spanish star like Oro Bailén’s Hojiblanca ‘Ho’ Monovarietal, which is the one we used for this recipe. 

• 1 cups French green lentils (or Puy lentils)
• 2-3 garlic cloves, a bit smashed fresh thyme, bay leaf, or similar herbs
• 3 and 3/4 cups of chicken stock (or vegetable stock) and a decent 1/4 cup plus of Oro Bailén Hojiblanca ‘Ho’ Monovarietal (we put in more like a 1/3 plus)

Rinse lentils. Cover with water, bring to as simmer. Drain, refresh under cold water and drain again. Return to pot with the stock and EVOO. Add the garlic (lightly crushed under your knife blade), thyme, a bay leaf. Simmer until tender but not mushy (about 25-35 mins, note, you’ll be adding an extra 5-10 mins over any packet instructions because of the olive oil). Stir regularly. Once cooked (tender through the centre but not mushy, firm, holding their shape, slight bite - al dente!), season with generous amounts of sea salt. And add some white pepper (the white pepper is a must, it’s utterly transformative). Transfer to a large flat dish and cool rapidly (eg stirring, or putting outside under a tea towel). Refrigerate for 3-4 days, flavours will develop.

Serve a million ways: under some halloumi fried off in EVOO; under a piece of grilled or fried fish like snapper, terakihi or a lovely piece of tuna; lengthwise slices of chorizo fried off in a pan; with slow-roasted lamb or under some grilled lamb; make a salad by tossing with capers, parsley, lemon zest/juice, cherry tomatoes and a dressed with a little more olive oil; serve with a couple of poached eggs for breakfast or lunch. Make a dressing by blitzing EVOO, a shallot, garlic, capers, lemon zest and juice. However you use the lentils, finish with a generous final drizzle of a top Olivver EVOO at the table.