From inthekitchenwithkath.com
(Adapted from Yotam Ottolenghi’s recipe in Plenty)
Can be served warm or at room temperature.
Serves 4 generously as a vegetarian main dish, or 6 – 8 as a side dish.
1 cup green (French or puy) lentils, rinsed and drained
4 cups watercress, thick stalks removed (about 4 bunches)
2/3 cup Italian parsley
2/3 cup light olive oil
1 tablespoon red wine vinegar
1 garlic clove, peeled
Salt and black pepper
1 large bunch of thin asparagus spears
3½ oz Manchego cheese, broken into chunks (or substitute pecorino)
Walnut oil to finish (optional – I didn’t use it)
Lemon wedges for serving (optional – I didn’t use)
1. Put the lentils in a pot. Cover with water, bring to a boil, cover and simmer for 25 – 30 minutes, or until the lentils are just cooked.
2. Put 2 cups of the watercress, the parsley, olive oil, vinegar, garlic, and a bit of salt and pepper in a food processor. Process until it is smooth. Pour the dressing into a large bowl.
3. When the lentils are cooked, drain them and stir the warm lentils into the dressing. Taste and adjust for seasoning, adding more salt and/or pepper if necessary.
4. Wash the asparagus and trim the tough ends off. Cut the spears into 2 – 2½-inch lengths. Bring a pot of water to boil, add the asparagus and cook for 2 minutes. Drain and add to the bowl of lentils.
5. Toss together the lentils, asparagus, the remaining 2 cups of watercress, and some of the crumbled cheese. Garnish with the rest of the cheese.
6. Optional: At serving time drizzle with some walnut oil and serve with lemon wedges.