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Herby Lentils with a Lemon Yogurt Dressing, Pine Nuts & Parmesan

Herby Lentils with a Lemon Yogurt Dressing, Pine Nuts & Parmesan

This creation can easily be served as a deliciously filling main meal by itself, with a few slices of crusty white bread to dip into the herby dressing. Otherwise, add to the BBQ’d meats and cheeses of your choice for a weekend feast.


  • Serves 4

  • 20 minutes

  • 1 pan

  • Beginner

Suitable for dairy-free, gluten-free and vegetarians

Puy Lentils


  • 2 x pouches of Merchant Gourmet Puy Lentils
  • 4 handfuls of spinach
  • 2 handfuls of rocket
  • Olive Oil
  • A bunch of parsley
  • A small bunch of chives
  • A bunch of basil
  • 4 handful of pine nuts
  • Parmesan (use vegan Parmesan for plant-based recipe)

For the dressing

  • 8 tbsp natural yoghurt (use soya yoghurt for plant-based recipe)
  • Zest & juice of a small lemon
  • A splash of garlic infused olive oil, or extra virgin olive oil
  • Salt & pepper, for seasoning


  1. Rinse and drain the spinach and rocket then roughly chop. Heat a pan on a medium heat, add the spinach and rocket and let it wilt for a minute or two. Add a splash of oil and then the lentils, stirring to combine everything and heat it through for a minute or two. Take off the heat and allow to cool to room temperature
  2. Meanwhile, chop the parsley (the stalks as well) and chives very finely. Tear the basil leaves roughly
  3. In a dry pan on a medium heat, toast the pine nuts until golden and fragrant, keeping an eye on them and stirring regularly so they don’t burn. This should take about 5 minutes
  4. Whisk together the ingredients for the dressing and season to taste
  5. When the lentils are cool, stir through the herbs and season well. Pile them onto a serving plate and drizzle generously with the dressing. Scatter over the toasted pine nuts and plenty of Parmesan

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