Pardina lentils with wild garlic (or spinach), goat’s cheese and honey

Name: Pardina lentils with wild garlic (or spinach), goat’s cheese and honey
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Spanish
Ingredients: 350.0g pardina lentils or other black or brown lentils such as puy or beluga; 0.5 vegetable stock cube or chicken stock cube for non-vegetarians, crumbled; Salt and black pepper; 150.0g wild garlic ideally with flowers, or 200g baby-leaf spinach and 1 small peeled garlic clove, grated; 2.0tbsp extra-virgin olive oil; 1.0tbsp sherry vinegar Pedro Ximénez for preference; 150.0g crumbly goat’s cheese; 1.0-2.0tbsp runny honey; 1.0small handful chopped chives plus ideally a few chive flowers

Instructions

Prep:5minCook:30min

If you can find some, use Pedro Ximenez (PX) sherry vinegar in the dressing. Its acidity and complexity give the finished dish a perfect balance, so much so that, despite my young self’s aversion to lentils, I’d now happily eat this dish as my final meal

Updated at: Tue, 08 Sep 2026 08:36:28 GMT