Prep time
Cook time
Total time
 
Serves: 6 - 8
Ingredients
  • 400g Puy lentils
  • 2 litres hot vegetable stock
  • 2 bay leaves
  • 4 courgettes
  • 2 red peppers
  • 350g sundried tomatoes
  • 2 ripe avocados
  • Juice of 1 lemon
  • 8 tbsp chopped chives
  • Bunch of basil
  • Salt, pepper & olive oil
Instructions
  1. Boil the lentils with vegetable stock and bay leaves for around 15 minutes, then drain them and leave them to cool.
  2. Chop up the red peppers and courgettes and roast them with a little salt, pepper and olive oil. Around 12 - 15 minutes at 200° or gas 6 ought to get them tender.
  3. Drain and chop sundried tomatoes, but add 1 - 2 tablespoons of the oil they were in into the lentils. Whack in the tomatoes, pepper, courgette and mix it all together.
  4. To serve, stir in the avocado (this bit won't keep for long), lemon juice, chives and basil. And you're done.
Recipe by paperbeauty at https://www.paperbeauty.com/roasted-red-pepper-lentil-and-herb-salad/