Lentils with lemon and dill
1 Oct 2020
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
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
- 1 red onion
- 2 cloves of garlic
- ½ red bell pepper
- 2 pinches of chilli flakes, optional
- Salt and pepper
- 1 tin of lentils
- 1 lemon, juiced
- 2 Tbsp chopped dill
Instructions
- 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.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Quick & Easy - Side - Supper
- Cuisines: - French
- Occasions: - Sunday Lunch
- Ingredients: - Lentils
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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