River Cottage Puy Lentils with Capers and Olives (v)

I wanted something savoury and tasty to go with a glut of potatoes, and an idle google suggested the savoury lentils in River Cottage Veg were just the thing. I have adapted the original recipe by adding extra capers and olives along with a diced red onion for extra tang and crunch.

For four portions you need
250g puy lentils
2 cloves garlic, peeled and bashed to release the juices
1 packet pitted green chilli olives
1/3 jar capers, well rinsed
2 tsp stock powder
1 red onion, finely diced

Place the puy lentils in a pan with lots of water. Bring to the boil and boil for one minute only. Drain and put back in the pan with just enough stock to cover them. Add the garlic and simmer for about 10-15 mins until the lentils are al dente. Once cooked, add the onion, capers and olives and leave to steam gently (off the heat) for 5 mins to infuse. Serve with a crisp salad. It's also lovely cold the following day for your lunch :)