200g Mount Zero Beluga black lentils
Mount Zero Pink Lake salt
1 bunch flat leaf parsley
1 bunch mint
1 bunch chives
1 bunch chervil
1 small salad onion (spring onion in NSW)
Mount Zero Organic Extra Version Olive Oil
Sweet Spanish vinegar (I use Nadal, a Catalan vinegar made from late harvest cava grapes)
Ingredients
Method
Give the lentils a rinse under cold water, pop them in a pot, add a healthy pinch of salt and then cover with water, at least 2L. Lentils are great as you can season them from the get-go and they won’t toughen up like other pulses.
Put the pot on the stove, bring it to a boil, then drop it to simmer. The lentils should only take around 20-25 minutes.
While the lentils are cooking, pick your parsley, chervil and mint. Give the leaves a little rip here and there – we’re not going to chop these herbs. Using a knife or scissors, chop the chives into 2cm batons. Slice the onion nice and thin on a mandolin and set aside.
Once the lentils are cooked (give them a taste to make sure, we want them a little al dente but not crunchy), drain them and allow to cool for about 10 minutes.
In a large bowl, combine all the herbs and sliced onion with the lentils. Add around 50mL olive oil and 20mL of vinegar and give it all a good mix. Season healthily with salt, add a hit of fresh crack and serve.
