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Preheat the oven to gas 7, 220°C, fan 200°C. Boil 750g small new potatoes for 12-15 mins until tender then drain. Tip into a shallow roasting tin and use the back of a fork or spoon to press down on each potato and crush it a little.
Drizzle over 1.5 tablespoons olive oil, add 10g fresh thyme leaves, toss to coat, and season. Cut 1 lemon into wedges and add these in. Roast for 20 minutes, then stir in 390g drained green lentils. Roast for 5-10 minutes until the potatoes are golden and crispy.
In a large bowl, whisk together the zest and juice of 1 lemon, 1 teaspoon wholegrain mustard, 1 teaspoon sugar or clear honey, 2 tablespoons olive oil, and 5g roughly chopped dill leaves, then season. Tip in the warm potatoes, lemon wedges and lentils and toss well to coat. Spoon into a serving bowl and garnish with some more dill leaves.
