Puy Lentils, Green Sauce, with Homemade Labneh, Crispy Courgettes & Fried Mint Leaves


Feeds – 4 | Preparation Time – 10 minutes (3-4hrs for the labneh) | Cooking Time – 15 minutes

Green sauce –
1 bunch of parsley
1 bunch of coriander
1/2 clove of garlic
1/2 tsp ground cumin
1/2 tsp ground coriander
1 green chilli
several glugs of olive oil to loosen
generous sprinkle of sea salt flakes
juice of two limes
2 tins/800g puy lentils (cooked)

Homemade labneh –
500g Greek yogurt
½ tsp of salt

250ml vegetable oil
2 courgettes – finely sliced on the mandolin
small bunch of mint leaves

For the homemade labneh, thoroughly combine the yogurt with the salt then place in cheesecloth and tie | Sit in a cylinder and allow the liquid to drain for 3-4 hours | The labneh is then ready to go.

Blitz all green sauce ingredients and add to a pan with the puy lentils | Heat until warmed through.  

Heat vegetable oil and once hot add the finely sliced courgette (check the temperature by adding a chunk of bread, it should fizz and turn golden within a minute when the oil is at optimum temperature) | Deep fry until golden then drain on kitchen towel and sprinkle with sea salt flakes | Add mint leaves to the hot oil and fry for around 30 seconds until crisp and remove and drain.

Serve the puy lentils in green sauce with a generous dollop of labneh, a handful of fried courgettes and mint leaves.