I really like lentils. They are so versatile and can form the basis of many delicious combinations. And don’t forget they are super-healthy  – your microbiome will love you .
This dish uses green Puy lentils, I like both their taste and texture.You can mix the lentils with whatever vegetables are in season. At the moment I have in my orto  baby spinach, celery, cavolo nero, leeks, parsley and thyme.
This combination alone will make a delicious dish, but if you want to take things to a whole new level add a burrata and some basil oil. The rich creaminess of the burrata together with the strong green flavours and heat in the basil oil go brilliantly with the lentils . They take a peasant dish and make it special – a great example of barefoot luxury.

• serves 4 people

• 300 gr Puy lentils
• 4 burrate
• 3 baby leeks, sliced
• 3-4 baby carrots, sliced
• 1 chilli, some of the filaments removed and chopped
• centre of a young celery, sliced
• 10 leaves of young cavolo nero, the centre, tough part removed then chopped
• 100 gr baby spinach
• 1 bunch Italian parsley, roughly chopped
• 3-4 sprigs of fresh thyme
•  2-3 garlic cloves, crushed

• boil the lentils until ‘al dente’ ( 20 minutes)
• strain and set aside

• in a little butter and olive oil, gently cook the leeks until soft and sweet
• add the carrots, celery, parsley and thyme and cook gently for a few minutes
• now add the cavolo nero, garlic and chilli
• let it gently cook for about 15 minutes, stirring from time to time

• now add the strained lentils and cook another 10 minutes
• taste for salt and pepper

• make the basil oil:
• 2 bunches of fresh basilico
• 1 chilli
• 3 cloves of garlic
• salt to taste
• 300 ml very good virgin olive oil
• put all in a container and whizz until smooth

• pour the lentils on a serving dish and arrange the burrate in the middle
• drizzle some basil oil on the burrate
• put some extra basil oil in a container on the table for people to help themselves