French Lentils

Halve, peel and thinly slice the red onion into half moons. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley. Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Keep the two herbs separate. Drain and rinse the vert lentils in a sieve.

Heat a splash of oil in a saucepan over a medium heat. When the oil is hot add the onion. Cook until softened, 5 mins. Add the garlic. Cook for 1 minute more. Add the red wine vinegar and allow to evaporate completely before stirring in the vegetable stock pot and the water (amount specified in the ingredient list). Simmer until the liquid has reduced by half, about 10 mins.

Meanwhile, cut the ciabatta into 2cm chunks. Put them in a bowl and drizzle over a glug of olive oil. Then add the hard Italian cheese and a good grinding of black pepper. Toss together then transfer to a baking tray. Bake until golden, 7-8 mins.

Once the stock has reduced, stir in the baby spinach, lentils and crème fraîche. Bring to the boil. Cook until the spinach has wilted, 3-4 mins. TIP: Stir a few times whilst this is happening to ensure the spinach wilts evenly. Add the wholegrain mustard and parsley then remove from the heat. Season to taste with salt and black pepper.