Squid with Lentils & Salsa Verde

• 1½ lb [680 g] cleaned squid tentacles and tubes
• Zest of 1 lemon

With a sharp knife, make an incision at the tip of each squid tube straight down the side so that the tubes can be laid flat. Scrape out any cartilage or inner membrane with the edge of the knife. Use the knife to score the tubes in a crosshatch pattern so the marinade will adhere, taking care not to cut through the flesh.

In a large bowl, combine the lemon zest, orange zest, lime zest,