Beluga lentils with tomato chutney

ingredients
200 g lenses (Beluga - small black lenses)
500 ml of water
50 g of butter
Seasoned Salt
200 g of tomato (s)
100 g shallot (s)
1 small apple, sourish
50 ml vinegar, (cider vinegar)
75 g apricot (s) (soft)
1/2 tsp of mustard seeds
1/2 teaspoon sea salt
50 g cane sugar
some pepper

preparation

Chutney: Blanch tomatoes, skin and cut in half. Cut shallots into cubes and apple (peeled) in eighths. Bring everything together with the apple cider vinegar to a boil and cook to a thick mass with the soft apricots, mustard seeds, sea salt, raw cane sugar and pepper. Chill chutney.

Lentils: bring to the boil in the water and cook for about 20 minutes. Drain off excess water. Add butter and melt in the lentils. Season with herb salt.

Serve lentils with chutney and fresh bread.

Tip: Instead of fresh tomatoes you can also use a small dose of pizza tomato.

on Top of this you can give some vegan parmesan https://steemit.com/cooking/@batoananda/vegan-parmesan-pinocchio-super-simpel-in-5-min