First, start the lentils: chop a small leek, a small carrot and a stick of celery and fry with a crushed clove of garlic
for a few minutes to soften, then stir in Puy (or other green) lentils. Cover with stock and simmer for 20 – 30 minutes,
until the lentils are soft but not mushy. Season with freshly ground black pepper and sea salt.
Meanwhile, wrap skinless cod loins in pancetta and place in an oiled shallow oven-proof dish. Surround with cherry tomatoes
(the multicoloured ones look good in this) and scatter with fresh basil leaves. Drizzle with a little more olive oil, season with
salt and pepper and bake in a 200°C oven for 20 minutes. Spoon the lentils into warm bowls, and top with the cod and tomatoes,
garnishing with more basil.