Simmer the Dried Green Lentils very gently for 20 – 25 minutes or until they are just cooked, with a bit of bite left (don’t add Salt to the pan)
While the Lentils are simmering…
Finely dice the Red Onion and the Red Pepper. Finely slice some fresh Red Chilli
Drain the can of Sweetcorn (if using fresh, cut the Corn off the Cob and blanch quickly)
In a large bowl, whisk 1 crushed Clove Garlic with 1 tbsp Extra Virgin Olive Oil, 2 tsp Red Wine Vinegar and 1 tsp Dijon Mustard
When the Lentils are cooked, drain them and tip straight into the large bowl with the Dressing in… Stir to coat the Lentils, and add the Peppers, Chilli, Red Onion and Sweetcorn. Season with plenty of Salt and Pepper and Lemon Juice, and stir again gently
Taste and season accordingly… you’re after a tangy dressing so you may want more Mustard or Lemon Juice?! The Lentils can take some Salt too… Only add chopped fresh Parsley and Mint just before serving so they keep their colour
Serve warm or cold with fish, lamb, terrine or on their own with some Flatbread and a dollop of Greek Yoghurt