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Warm lentil and courgette salad

You can serve this warm lentil and courgette salad as a min vegan dish (with rice or flat bread) or as a side dish with grilled/fried meat or fish. It’s really easy to make and the vegetables can be precooked, then just add the lentils and reheat it on the hob.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • ½ red pepper
  • 1 handful cherry tomatoes
  • 1 tsp dried Italian herbs
  • 1 Tbsp red wine vinegar
  • 2 Tbsp olive oil
  • 1 tin brown lentils drained
  • 1 Tbsp Dijon mustard
  • 1 clove of garlic minced
  • ½ lemon juice
  • 2 Tbsp chopped parsley

Method
 

  1. Preheat the oven to 180°C
  2. Cut the courgette into 1cm thick rings, the red pepper into thin slices, the onion into thin wedges.
  3. Arrange them in a baking dish, then scatter the tomatoes around. Season to taste.
  4. Add the herbs, oil and vinegar then bake for 25-30 minutes or until the veggies are tender.
  5. Mix the mustard with the garlic, parsley and lemon juice.
  6. When the veggies are done, mix with the lentils and bake for another couple of minutes to warm through.
  7. Serve warm.