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.

Print Recipe

Prep Time 5

Cook Time 10

Resting Time 4

Total Time 15

Servings: 2 people

Cuisine: French

Calories: 1234

Ingredients Method

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

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.