Balsamic lentils with courgette and tomatoes
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes

Background
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
- 1 tbps olive oil
- 1 shallot
- 1 garlic
- 1 courgette
- 1 handful cherry tomatoes, cut in half
- 2 Tbsp balsamic vinegar
- 1 pinch of chilli flakes
- 1 pinch dried marjoram or Italian mixed herbs
- 1 cup cooked green lentils or 1 tin, drained
- 1 handful pitted olives
- Fresh herbs (basil or parsley)
Instructions
- 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 sautΓ© 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.
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Categories
- Meal Type: - Budget - Everyday - Leftovers - Lunch - Main - One Pot - Quick & Easy - Side - Supper
- Cuisines: - Italian
- Occasions: - Dinner Party - New Year - Parties
- Ingredients: - Greens & Salads - Lentils
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Healthy - High Fibre - Low Carb - Low Cholestrol - Low Fat - Nut Free - Vegan
- Skill Levels: - Easy
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