Balsamic lentils with courgette and tomatoes
This balsamic lentils with courgette and tomatoes brings Mediterranean flavors onto our table. You can serve it with gnocchi or rice for a vegan meal, or as a side dish with roasted/grilled pork, beef and venison.
Ingredients
Method
- Thinly slice the shallot and garlic. Using a vegetable peeler, cut the courgette into long, thin ribbons.
- Heat the oil in a shallow frying pan and gently sauté the shallot for 5 minutes. Add the courgette, dried herbs and chilli flakes, then fry for about 5 minutes until the courgette is golden.
- Add the tomatoes and balsamic vinegar, put a lid on and gently cook for about 8 minutes over low heat.
- Stir in the drained lentils and warm through. Season with salt and pepper.
- Add the olives and serve with fresh herbs scattered over it.