Lentil salad (side)

vegan

( Serves 6)

Cooking Time: 25 minutes

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Ingredients

  • Lentils 500 grams/ml
  • Courgettes 200 grams/ml
  • Red pepper 320 grams/ml
  • Olive oil 50 grams/ml
  • Basil, herb 5 grams/ml
  • Sundried Tomatoes 280 grams/ml
  • Lemon 80 grams/ml

Instruction

  • Chop the 2 peppers and 2-3 courgettes (depending on size) and add to a tray with a little olive oil and salt and pepper.
  • Put into an oven of 180 degrees. Cook until/just before turning brown.
  • While they are cooking add your lentils to a bowl and season heavily (you can pre boil in bay leaves for a couple minutes to add more flavour).
  • Take out courgettes and peppers and let cool.
  • While they cool chop up your sun-dried tomatoes.
  • Add the veg to the lentils and season again and mix.
  • Then add the sun-dried tomatoes.
  • Add a tbsp of olive oil and 2-3 tbsp of the oil in the sun-dried tomato container.
  • Chop up your basil (decent amount) or rip and add.
  • Squirt the juice of one lemon and taste.
  • Season more if needed.

Extra Notes

  • The amount olive oil for this recipe includes the oil from the sun-dried tomatoes.
  • Can be a main for 4-5

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