2-4 servings
Ingredients
For the lentils
- 1 large white onion chopped roughly
- 2 tbsp olive oil
- 4 cloves garlic sliced
- 150 g dark green French or puy Lentils rinsed
- 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
- For the toppings
- Handful of toasted walnuts
- Fresh mint
- Extra virgin olive oil
- Sea salt flakes
Instructions
To make the lentils
- 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.
- Next, add the lentils and stock, stir to combine. Bring to the boil then cook on a low heat for 35- 40 minutes.
- Season with black pepper, salt and lemon juice–simmer for a further minute.
- Turn off the heat and stir the fresh thyme & olive oil.
To griddle/ bake veg
- 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
- Pre heat your oven to 180c
- Add the veg to a large baking tray with some oil and season well.
- Bake for approx 30 minutes or until soft and a little charred. Set aside.
To make the dressing
- Add all the ingredients to a jar and mix to combine.
To serve
- Layer the lentils on a big platter, top with the roast veg, dressing and then fresh mint.
- Crush the toasted walnuts a bit, sprinkle over.
- Drizzle with extra virgin olive oil and sea salt.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.