French Lentil Bowl with Fresh Herbs

• 180 g Dried green lentils
• 1 medium Shallot
• 2 pieces Bay leaves
• 1 tsp Dijon mustard
• 2 tbsp Red wine vinegar
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 3 tbsp Extra virgin olive oil
• 15 g Fresh parsley
• 10 g Fresh chives

1. Rinse the lentils in a colander. Finely chop the shallot, then put it in a saucepan with the lentils and bay leaves. Cover with plenty of cold water and bring to the boil.
2. Reduce to a gentle simmer and cook for 18 to 22 minutes, until the lentils are just tender but still holding their shape. Stir once or twice and skim any foam if needed. Drain well, then discard the bay leaves.
3. While the lentils cook, whisk the Dijon mustard, red wine vinegar, fine sea salt and black pepper in a mixing bowl. Slowly whisk in the extra virgin olive oil until glossy and emulsified. Taste and adjust with a pinch more salt or pepper if needed.
4. Finely chop the fresh parsley and fresh chives. Tip the warm, drained lentils into the bowl with the dressing and toss until evenly coated. Leave for 5 minutes so the lentils absorb the dressing.
5. Fold through the parsley and chives, then taste again and adjust seasoning. Serve at room temperature, spooned into bowls. If it looks a little dry, add a small drizzle of extra virgin olive oil from the measured amount before serving.

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