José Pizarro’s lentils with wild garlic (or spinach) and goat’s cheese – recipe
The Guardian -

Creamy Spanish lentils are little marvels with wild garlic (or spinach), crumbly goat’s cheese, honey and a dash of sherry vinegarWhen I was a child, Mum wouldn’t let me refuse lentils. If I left them, they’d be breakfast the next day – “They’re good for you!” – and I soon learned that being picky wasn’t wise in our house. Small, brown pardina lentils have thin skins, a creamy texture and earthy, herbal, peppery notes; they also hold their shape well, making them perfect for salads. It’s no...

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