Confit Puy Lentils with Herbs and Olive Oil

Finely dice the onion, carrots and celery, thinly slice the garlic, and separate the parsley leaves from the stems, chopping the stems finely. Measure out every remaining ingredient so it's ready to hand before you start cooking.

Set a wide, heavy-bottomed saucepan or Dutch oven over medium-low heat. Warm the olive oil until it shimmers, then add the onion, carrot and celery. Cook gently, stirring occasionally, until completely softened and fragrant but not coloured, about 12 minutes.

Stir in the garlic, chopped parsley stems, chilli flakes and black pepper. Cook until the garlic turns soft and translucent, about 3 minutes.

Add the rinsed lentils and stir to coat them thoroughly in the oil and vegetables, toasting gently for 2 minutes.

Add the bay leaf, thyme and rosemary sprigs, then pour in the warm vegetable stock and stir once. Bring to a bare simmer over medium heat — small bubbles only, never a rolling boil — and cook uncovered, stirring occasionally, until the lentils are just tender but still hold their shape, about 30 minutes.

Remove the pan from the heat and discard the bay leaf, thyme and rosemary sprigs. Stir in the Dijon mustard, red wine vinegar and sea salt, then taste and adjust the seasoning. Let the lentils rest uncovered for 5 minutes so they finish absorbing the cooking liquid.

Spoon into warm bowls, scatter over the reserved parsley leaves, and finish with a generous drizzle of extra-virgin olive oil and a crack of black pepper.