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Puglian Lentils with Mint & Creamy Ricotta

Puglian Lentils with Mint & Creamy Ricotta

If preparing for a BBQ or dinner party, this dish can all be prepped well before eating – add the ricotta and mint just before serving. Pair with sausages, grilled chicken or on its own for an impressive veggie spread!


  • Serves 4

  • 20 minutes

  • 2 pans

  • Beginner

Suitable for dairy-free, gluten-free, vegans and vegetarians

Puglia Lentils with Truffle-Infused Oil


For the dressing

  • 1 lemon
  • 4 tbsp extra virgin olive oil
  • Flaked sea salt


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  1. Defrost the peas by pouring hot water over them and draining when they are ready.
  2. Pod the broad beans and roughly chop the artichokes.
  3. Put the peas, beans and artichokes in a large mixing bowl with the lentils and grate the zest of the lemon into the bowl.
  4. Whisk together the juice from the lemon with the olive oil and a good pinch of salt then pour the dressing over the lentil mix. Toss to combine and season to taste.
  5. Pile the lentils onto a serving plate and generously dollop ricotta over the top, along with plenty of pecorino. Tear the mint leaves over the top and give it all a few grinds of black pepper.

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