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Ingredients

  • 2 teaspoons fresh oregano
  • 1/2 teaspoon sea salt
  • 5 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cups cooked lentils
  • 1/4 cup chopped tomatoes
  • 1-2 ripe avocados, quartered
  • 1/4 cup toasted hazelnuts, chopped
  • 1/4 cup minced chives

Directions

Smash the oregano and salt into a paste in a mortar and pestle. (Or use food processor) Gradually work in the olive oil, and then the lemon juice.

Toss the lentils with 2 tablespoons of the oregano oil, taste, and season if needed. Arrange on a platter or in a bowl. Just before serving, cut the avocado into quarters, then slice quite thinly, and arrange on top of the lentils. Drizzle with a bit more of the oil, and sprinkle with the hazelnuts, and chives. A final drizzle of oil might be needed, and perhaps a bit more lemon juice.

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