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 to the boil, then drop it to a 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.
