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;
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.
Did you know that I have a new cookbook?
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Here's a sneak peak...
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