The humble legume takes on a whole new character in Antonia Klugmann’s elegant interpretation: from roasting the lentils to smoking them, the chef’s recipe comes with plenty of expert tips and tricks.

Soaking and cooking: Rinse the lentils and soak them in cold water for 10 minutes. Cook for 10 minutes, starting the timer once the water comes to a boil.
Straining and cooling: Drain the lentils, allow them to cool and squeeze them well, reserving the cooking liquid.
Reduction: Place the cooking liquid over the heat and reduce by around 80%, until you obtain a thick concentrate (not quite a glaze).

Roasting: Wash the red peppers and place them on a baking tray with coarse salt. Bake at 200°C for 8 minutes.
Resting: Transfer the peppers to a covered container to cool, allowing them to continue cooking in the residual steam.
Sauce and glaze: Once at room temperature, peel the peppers and remove the seeds. Crush them to extract the sauce, strain it and reduce over the heat to 80–82%, until you obtain a glossy glaze. Season with salt.

Extraction: Wash the clover (90 g). Blend or mix it with water, then strain the mixture, removing any surface impurities.
Cooking: Heat the liquid to 80–82°C until the chlorophyll rises to the surface.
Collecting and cooling: Skim off the chlorophyll with a slotted spoon and immediately cool it in ice water to preserve its vibrant green colour.
Emulsifying: Blend the chlorophyll, adding a splash of cold water, olive oil and a pinch of salt until you achieve a fluid sauce-like consistency.

First roasting: Roast the lentils in a pan with a drizzle of olive oil and salt.
Smoking: Cold-smoke the lentils using the clover seeds.
Second roasting: Return the lentils to the pan over the heat, coating and emulsifying them with some of the reduced cooking liquid.
Plating: Arrange the roasted lentils in the centre of the plate. Garnish with 2 tablespoons of the red pepper reduction, the chlorophyll sauce, the whole clover leaves (10 g) and a sprinkling of clover seeds.