Preparation

1. Put lentils in a saucepan, cover with cold water and bring to the boil. Reduce heat and simmer for 15 - 20 minutes, or until tender but al dente. Drain and return to hot pan. Add garlic, mustard, olive oil, lemon juice and salt and pepper, stir well. Cover to keep warm.
   
   
2. Meanwhile, heat a barbeque or chargrill over high heat. Rub chops with a little oil, season with salt and pepper. Cook for 10 minutes, turning chops after 5 minutes or until meat is well-browned but pink in the middle. Remove from pan, cover loosely with foil and rest for 5 minutes.
   
   
3. Toss lentils and parsley leaves gently to combine. Top with labneh or yoghurt and serve with chops and salad if desired.