If you can’t find canned lentils, just cook up a batch of dried lentils and use them. For a vegetarian option, replace the prosciutto with roasted almonds.Ingredients:1 tablespoon sherry vinegar1 can lentils (400g/14oz), drained1 zucchini, finely sliced into coins½ bunch mint, leaves picked3-4 slices proscuitto, torn, optionalInstructions:Combine vinegar with 3 tablespoons extra virgin olive oil…