Griddled Courgette & Asparagus with Puy Lentils, Lemon Yogurt dressing, Mint and Crushed Walnuts

This is just the sort of summery dish I love cook – a base of earthy lemony lentils, layered with charred courgette & asparagus and topped with creamy lemon yogurt dressing and lots of toasted crushed nuts. A lovely mix of fresh crunchy veg with comforting pulses is always a good idea in my opinion. 


This is fantastic served with lots of additional smaller mezze type dishes or just with chunks of fresh bread.

Some of my favourites; 

Roast cauliflower, fennel & white bean salad

 Cherry tomato & cashew cheese tarts

New potato hasselbacks with purple spouting broccoli 

Note – If you don’t have time to cook the lentils you can use pre cooked and it works perfectly. Just simmer for 5 minutes instead. 
Enjoy xx

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Info

 

  2-4 servings
  20 minutes preparation time
  50 minutes cook time

Ingredients

For the lentils; 
  • 1 large white onion chopped roughly 
  • 2 tbsp olive oil
  • 4 cloves garlic sliced 
  • 150g dark green French or puy Lentils rinced 
  • 850 ml veg stock 
  • 1 tsp sea salt 
  • Twist black pepper 
  • Juice 1 lemon 
  • 1 tbsp extra virgin olive oil 
  • 2 tbsp fresh thyme 

For the veg; 

  • 3 courgettes sliced through the middle lengthways 
  • Handful asparagus 
  • 1 tbsp olive oil 
  • Pinch sea salt 

For the lemon yogurt; 

  • 3 tbsp coconut yogurt 
  • Juice 1/2 lemon 
  • Pinch sea salt 
  • 1 tbsp extra virgin olive oil 
  • Water if needed 

Toppings; 

  • Handful of toasted walnuts 
  • Fresh Mint 
  • Extra virgin olive oil 
  • Sea salt flakes

Directions

To make the lentils; 
 
  1. Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more. 
     
  2. Next add the lentils and stock, stir to combine. Bring to the boil then cook on a low heat for 35- 40 minutes. 
     
  3. Season with black pepper, salt and lemon juice – simmer for a further minute.
     
  4. Turn off the heat and stir the fresh thyme & olive oil. 
To griddle/ bake veg; 
 
  1. To griddle the veg – add the courgettes & asparagus to a large griddle pan with a little oil. Turn frequently until cooked through and slightly charred. 
Alternatively 
 
  1. Pre heat your oven to 180c 
     
  2. Add the veg to a large baking tray with some oil and season well. 
     
  3. Bake for aprox 30 minutes or until soft and a little charred. Set aside. 
To make the dressing; 
 
  1. Add all the ingredients to a jar and mix to comebine. 
To serve; 
 
  1. Layer the lentils on a big platter, top with the roast veg, dressing and then fresh mint. 
     
  2. Crush the toasted walnuts a bit, sprinkle over. 
     
  3. Drizzle with extra virgin olive oil and sea salt. 

1 Comment

  1. […] served with crispy roast baby potatoes, and my griddled courgette with puy lentils (and a nice chilled glass of wine) […]

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