Lentil salad (side)
vegan
( Serves 6)
Cooking Time: 25 minutes
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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