A very quick and tasty lentil and leek dish flavoured with fresh thyme and dried fennel seeds. Delicious on it’s own or as a vegetable side dish, and surprisingly good cold too.

To make this super speedy I am using a 250g packet of Merchant  Gourmet ready cooked beluga lentils. Serves 2.

• 2 leeks
• 1 stick of celery
• 250g cooked lentils
• half teaspoon dried fennel seeds
• 2/3 sprigs of fresh thyme
• salt to taste

Wash and trim the leeks and celery and finely slice them. Heat a little olive oil in a pan and add the leeks, celery and fennel seeds. Sweat them for 5 minutes, stirring from time to time.

Add the lentils and thyme leaves (stripped from their stalks) and continue to cook for 3-4 minutes adding a little water if necessary.  Season and serve.