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Lentil salad (side)
0.41
CO2e/Kg
3.39/5
Water Use
3.85/5
Land Use
vegan
( Serves 6)
Cooking Time:
25 minutes
0
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
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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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