Ingredients

• 100g puy lentils
• 1 bay leaf
• 1 garlic clove, bashed
• A few parsley stalks (optional)
• 1 tbsp extra-virgin olive oil
• Sea salt and freshly ground black pepper
• 300g carrots
• 1 good handful flat-leaf parsley leaves
• For the dressing
• 2 tbsp extra-virgin olive oil
• 2 tsp cider vinegar
• 1/2 tsp English mustard
• 1/2 clove garlic, peeled and finely grated
• 1 pinch sugar

Directions

1. Put the lentils into a saucepan and cover with cold water. Bring to a boil, boil for one minute only, then drain. Return the lentils to the pan and cover with fresh water. Add the bay leaf, garlic and parsley stalks, if using. Bring back to a very gentle simmer and cook very slowly for about half an hour, topping up with boiling water if necessary, until tender but not mushy. Drain the lentils and discard the herbs and garlic. Toss with a tablespoon of olive oil and some salt and pepper, and set aside to cool completely.

2. To make the dressing, whisk all the ingredients together, and season.

3. Peel the carrots and grate coarsely (or cut into matchsticks or julienne). Combine with the lentils, and stir in the dressing. Leave for at least half an hour for the flavours to mingle, then taste and season as needed. Stir in the parsley just before serving.

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