Lentils with pancetta and pistou

1.Cover lentils with cold water in a small saucepan over medium heat and bring to the boil. Strain, return lentils to a clean pan and add enough stock to cover by 2cm. Add vegetables, garlic and herbs, place a round of baking paper directly on the lentils and simmer over low heat until lentils are tender but not falling apart (15-20 minutes; top up with extra stock if necessary). Remove from heat and season to taste. Discard vegetables and herbs and keep warm.

2.Meanwhile, for pistou, toast pine nuts in a dry pan over medium-high heat, stirring continuously, until golden and fragrant (1-2 minutes), then set aside to cool. Pound pine nuts, garlic and a pinch of salt in a mortar and pestle to a smooth paste. Add basil a handful at a time, pounding well between each addition, until a fine paste forms. While still pounding, gradually add oil until creamy and combined, season to taste with sea salt, freshly ground black pepper and lemon juice and transfer to a container. If you’re not using pistou immediately, pour a thin layer of oil on top to prevent discolouration and refrigerate until required; pistou will keep refrigerated for 2 days. Bring to room temperature before using.

3.Heat a large frying pan over medium heat, add pancetta and fry, stirring occasionally, until fat renders and pancetta begins to turn golden (4-5 minutes), then add lentils and enough cooking liquid to moisten and bring to the boil (same heat). Just before serving, stir in a generous spoonful of pistou, season to taste and serve hot.