This versatile mini-meal works as a brunch, lunch or light supper, as it is packed with protein, flavour and zingy fresh herbs. Puy lentils can be found in most supermarkets, sold pre-cooked in pouches or cans, and are a perfect addition to your pantry with their nutty aroma and al dente bite. If you have any of the herby lentils left over, add a squeeze of lemon juice and serve over a leaf salad the following day.

Method:

• In a dry pan, toast the pine nuts for 2–3 minutes over a high heat, moving them regularly until fragrant – watch them carefully as they burn easily! Set aside in a bowl.
• Return the pan to a low-medium heat and add the olive oil and garlic. Cook for 2–3 minutes until softened and fragrant. Add the lentils and stir through to coat them in the garlicky oil. Remove from the heat, stir in the dill and parsley, then season to taste with sea salt.
• Toast the pitta breads until golden and hot and then smooth each with a generous tablespoon of houmous.
• Load the herby lentils over the pittas, then scatter with the pomegranate seeds and the toasted pine nuts. Drizzle with a little extra olive oil and serve with wedges of lemon, for squeezing.

Extracted from: Vegan Pantry (Quadrille)