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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  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.