1 cup black beluga lentils
2.5 cups water
3 Tbs extra virgin Olive oil
1.5 Tbs red wine vinegar
1/2 cup of chopped herbs (we used chives, parsley + mint)
Flaky sea salt
Prosciutto (we used la Quercia), 4-6 slices
Whole greek yogurt
In a medium saucepan, bring the lentils and the water to a boil. Reduce the heat and let simmer for 15 minutes. Once cooked, but still al dente, drain lentils and place in a bowl to cool.
Using a sharp knife and a cutting board, give your assorted herbs a good rough chop. Add herbs to lentils and toss with the red wine vinegar and olive oil and salt to taste.
Serve on a platter with a generous dollop of yogurt and some roughly torn prosciutto slices. Sprinkle with flaky sea salt and additional herbs to taste.
Source : Sunday Suppers