Warm puy lentil and mint salad


  • 300g Puy lentils

For the mint pesto:

  • 50g pine nuts 
  • 1 clove garlic
  • 3 tbsps olive oil
  • 1 lemon finely zested and juiced
  • 2 large handfuls mint (common or moroccan).


  1. Cover the lentils in a pan with plenty of water, bring to boil and then simmer for 20 minutes. 
  2. Put the pesto ingredients (minus the lemon juice) together into a mixer or pound with a pestle and mortar: leaving a bit of texture to the mixture. 
  3. Add the lemon juice, salt and pepper. 
  4. Drain the lentil and add the pesto whilst they are still warm and mix. 
  5. Serve immediately.



GarlicMintMoroccan mintRecipeSpearmint