Method

• 1.
  Heat 2 tbs oil in a saucepan over medium heat.
• 2.
  Add celery stalk, carrot, eschalot and a pinch of salt, and cook, stirring occasionally, for 3-4 minutes until softened.
• 3.
  Add lentils and enough water to cover lentils by 3cm.
• 4.
  Bring to a simmer, then reduce heat to medium-low and cook for 25-30 minutes until al dente (most of the liquid should have been absorbed). Season and set aside.
• 5.
  Heat remaining 1/3 cup (80ml) oil in a large frypan with a lid over medium-high heat.
• 6.
  Add parsley stalks, chilli and garlic, and cook for 1-2 minutes until fragrant.
• 7.
  Add the prawns and scallops, and cook for 1 minute each side or until just cooked.

• 8.
  Remove prawns and scallops from pan and set aside to rest.
• 9.
  Add clams, mussels and wine to pan, cover with a lid and cook, shaking pan, for 3-4 minutes until mussels and clams have opened.
• 10.
  Place lentil mixture on a large serving platter and top with seafood.
• 11.
  Season cooking liquid, then drizzle over seafood.
• 12.
  Scatter with the celery leaves and drizzle with extra oil to serve.