2 anchovies in oil from a can or jar, drained and finely chopped (optional)
1 thyme sprig, leaves picked
1tbsp capers
Approx. 100g cooked Puy lentils, drained
75ml olive oil
1tsp finely grated unwaxed orange or lemon juice
Squeeze of orange or lemon juice, to taste
Method
Put the olives, garlic, anchovies (if using), half the thyme and the capers in a food processor and pulse until you have a coarse paste, or finely chop them all on a board. Stir in the lentils.
Transfer to a bowl and mix in the olive oil, remaining thyme and orange/lemon zest, adding salt, the orange/lemon juice and some freshly ground black pepper to taste.
Recipes and photographs taken from One Pan Beans by Claire Thomson, photography by Sam Folan (Quadrille, £20).
