Lentils have the highest protein content of all vegetables (about 25 per cent) and along with other pulses such as beans, they are low in calories and high in fibre.

They are a superfood' - they protect against heart disease and osteoporosis as well as cancers.

Many varieties and colours of lentils are available but I have chosen Puy lentils for this recipe as they keep their shape when cooked.

I have used pancetta but if it is not available, smoked streaky bacon makes a good alternative (they are both from the pork belly).

Fresh tomatoes (ideally skinned, de-seeded and chopped) can also be substituted for slow-roasted tomatoes.

Baked Goat's Cheese with Lentils and Pancetta Ingredients (serves four as a starter) 175g Puy lentils 800ml vegetable stock 100g pancetta, cut into lardons 1 small red onion, peeled and finely diced 1 small red chilli, de-seeded and finely chopped 2 tbsp olive oil 2 tsp balsamic vinegar 75g slow roasted tomatoes, finely chopped Handful of parsley/coriander, finely chopped Salt and pepper 1 thin baguette Pesto or tapenade (black olive paste) 200g goat's cheese Fresh herbs to garnish

Method

1 Place the lentils in a pan with the stock and simmer until just tender (approx 20 minutes). Drain any excess liquor off and then rinse and drain again.

2 Meanwhile, place the pancetta, onion and chilli together in a pan over a moderate heat. Fry until the pancetta is crisp and the onion and chilli are softening.

3 Slice the baguettes into croutes and rub in a little olive oil. Bake in a preheated oven at 180 C until just crisp. Leave to cool.

4 Spread the croutes with pesto or tapenade. Slice the goats cheese into pieces and place the goats cheese on to the croutes and sit them on a baking tray. Place in a preheated oven at 180 C for five to seven minutes (or under a hot grill) until the cheese is soft.

5 Meanwhile, place the olive oil in a pan over a moderate heat. Add the cooked lentils, pancetta, onion and chilli. Add the balsamic vinegar and slow roasted tomatoes. Heat through. Stir in the herbs and season to taste with salt and pepper.

To serve Place the lentil compote in the centre of a bowl. Top with the grilled goats cheese croutes (two per person). Garnish with a light herb salad and drizzle with a good quality olive oil.

Notes: Stages 1-4 (up to the point of heating the croutes) can be prepared in advance. The lentil mixture can also be served cold as a salad. The pancetta/bacon can be omitted for a vegetarian version.