Important thing in this recipe is to use lentils that hold their shape – you can use Umbrian lentils, black lentils or du Puy lentils.
- 2 teaspoons fresh oregano
- 1/2 teaspoon sea salt
- 5 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 2 cups cooked lentils
- 1-2 ripe avocados,quartered
- 1/4 cup chopped toasted hazelnuts
- 1/4 cup minced chives
Smash the oregano and salt into a paste in a mortar and pestle. Gradually work in the olive oil, and then the lemon juice. Toss the lentils with 2 tablespoons of the oregano oil, add salt, and spice if needed. Arrange in a bowl. Before you serve the meal, cut the avocado into quarters, then slice thinly, and arrange on top of the lentils. Add a bit more of the oil, and sprinkle with the hazelnuts, and chives. A final drizzle of oil might be needed, and if necessary add more lemon juice.