Lentils with lemon and dill
These lentils with lemon and dill is not only zingy and fresh but vegan, healthy, low-carb and gluten-free too. You can serve it with pasta, gnocchi or toast. Alternatively, it goes really well with fish as a side dish. I used Puy lentils, but standard green or brown lentils would be fine too.
Ingredients
Method
- Thinly slice the onion and garlic, chop the red pepper.
- Heat a spoonful of oil in a pan, then gently sweat the onion, pepper and garlic (under cover). Add the chilli flakes too, if used. This should take about 10 minutes.
- Drain the lentils.
- When the veggies have softened, add the lentils and lemon juice. Season with salt and pepper. Warm through, then stir in the dill and serve.