• 1 cup black beluga lentils, soaked overnight or 6-8 hours
  • 1 bay leaf
  • 3 cups water
  • 1 tsp. Real Salt
  • 1 shallot, peeled and minced
  • 1 cup parsley, finely chopped
  • 6-7 marinated peppadew peppers, sliced thin
  • 1 tbsp. fresh oregano or 1 tsp. dried oregano
  • 1/4 cup red wine vinegar
  • 1/4 tsp. sea salt
  • 1 tsp. prepared mustard
  • 1/3 cup olive oil
  • Lettuce leaves

Soak lentils in water 6-8 hours or overnight. Discard the soaking water. Bring lentils and 3 cups fresh water to a boil. Add bay leaf, cover and simmer 35 minutes. Add 1 tsp. sea salt and continue cooking an additional 10 minutes. Discard any water from lentils. Let lentils cool. In a mixing bowl, combine cooked lentils, minced shallot, parsley and peppedew peppers. In a small mixing bowl whisk minced oregano, red wine vinegar, prepared mustard, sea salt and olive oil until emulsified. Toss lentil salad with dressing. Serve on lettuce leaves.