CLEVER MEALS
FRENCH LENTILS WITH ROASTED RADISHES
This brain-healthy recipe makes brilliant use of seasonal veg, as well as nutritious seeds and lentils, for a classy looking dish.
MIND METER Mo Me Pri Pro
Serves 4
■ Puy (French) lentils, or black lentils 300g
■ Bay leaf 1
■ Sea salt and ground black pepper
■ Radishes 500g
■ Olive oil 3tbsp
■ Large cloves of garlic 3, crushed
■ Fresh mint 2tbsp, finely chopped
■ Fresh chives 2tbsp
■ Hemp seeds 3tbsp
■ Fresh lemon juice 2tbsp
■ Baby spinach 75g
■ Almond ricotta 125g
1 Preheat the oven to 230C/gas 8.
In a medium saucepan over high heat, combine the lentils and the bay leaf with about 1.25 litres of water. Bring to a boil, and then reduce the heat to medium-low.
