By Fi Buchanan
This mojo is a version of one served at the amazing Terre à Terre restaurant in Brighton. It’s a flash of neon green that illuminates the earthy lentils, and it’s fantastic on everything from omelettes to quesadillas.
Put the lentils and bay leaves in a medium pan and cover by at least 3–4 cm of cold water. Bring to a boil, then turn the heat down and simmer until tender, 20 to 25 minutes.
Make the oregano mojo by blitzing the oregano, parsley, chilli, lime, salt and oil in a food processor or with a sti