Ingredients for 2- 4 servings:
1 cup of green lentils (lentilles de Puy preferred)
1 clove garlic, smashed and peeled
1/2 cup hazelnuts
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1/3 cup olive oil
Sea salt and freshly ground black pepper
1 avocado, peeled, seed removed and sliced*
1/3 cup Italian parsley leaves, coarsely chopped
Rinse and pick over the lentils. Combine them with 2 cups water and the garlic in a saucepan. Bring liquid to a simmer and simmer, partially covered, until the lentils are just tender. Drain remaining liquid, remove the garlic and reserve.
Preheat the oven to 375 degrees. Toast the hazelnuts in the oven for 5 minutes. While they are still warm, rub off as much of the brown skin as comes off easily in a towel. Coarsely chop them and reserve.
Make a vinaigrette by whisking lemon juice with mustard and slowly adding olive oil. Taste for balance and add salt and pepper, to taste.
Mix the avocado with the lentils and hazelnuts. Fold in the vinaigrette and parsley.
*Cut an avocado in half vertically tracing the knife around the seed in the center. Twist the halves apart and remove the seed by impaling it on the knife (gently) and twisting it out. Cut vertical slices in the fruit without cutting through the peel and release them by running a spoon between the flesh and the peel.