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This brain-healthy recipe makes brilliant use of seasonal veg, as well as nutritious seeds and lentils, for a classy looking dish.


Serves 4

Puy (French) lentils, or black lentils 300g
Bay leaf 1
Sea salt and ground black pepper
Radishes 500g
Olive oil 3tbsp
Large cloves of garlic 3, crushed
Fresh mint 2tbsp, finely chopped
Fresh chives 2tbsp
Hemp seeds 3tbsp
Fresh lemon juice 2tbsp
Baby spinach 75g
Almond ricotta 125g

1 Preheat the oven to 230C/gas 8.

In a medium saucepan over high heat, combine the lentils and the bay leaf with about 1.25 litres of water. Bring to a boil, and then reduce the heat to medium-low.

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