Lentil, Pea and Watercress Salad

2 cups dried lentils

2 cups Pumpkin Smasher Malt Ale

2 cups low-sodium chicken stock

1 cup frozen peas

3 tablespoons extra-virgin olive oil

1 cup chopped watercress

½ cup chopped pumpkin seeds

Salt and pepper

Place lentils on a paper towel and check them for stones, etc. Rinse lentils in a colander or fine mesh strainer. Place lentils in medium saucepan; cover lentils with pumpkin ale and chicken broth and bring to a boil over medium high heat. Reduce to a simmer and cook uncovered for 30 minutes. Add the frozen peas during the last 5 minutes of the cooking.

Drain lentils and peas in a colander and add back to saucepan. Stir in extra-virgin olive oil, watercress and pumpkin seeds; season with salt and pepper to taste.

Steve May, Palatine