Step 1

Put the lentils in a small saucepan, cover with water by about 6cm/2½in and add the garlic. Bring to the boil, turn down the heat and simmer for 20 minutes, or until tender.

Step 2

Drain the lentils and place in a bowl. Stir in a squeeze of lemon juice, the oil and three-quarters of the basil, then season.

Step 3

Crumble over the goats' cheese and scatter over the rest of the basil.