Instructions

1. Thinly slice the shallot and garlic. Using a vegetable peeler, cut the courgette into long, thin ribbons.
2. 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.
3. Add the tomatoes and balsamic vinegar, put a lid on and gently cook for about 8 minutes over low heat.
4. Stir in the drained lentils and warm through. Season with salt and pepper.
5. Add the olives and serve with fresh herbs scattered over it.