I eat quite a bit of salad for lunch but sometimes salad options get a bit boring (or I get a bit lazy). At the weekend, my boyfriend whipped up this little dish and my love for it has grown progressively through the week. We originally had this with some grilled lamb, then the rest of the batch has made up my lunches for the last three days, mixed with a little mozzarella. I think it’s only got better. It’s good for you, tasty and is one of those dishes where there’s a little prep at the start that pays off all week. Yey!
Now Martin likes a bit of Gordon Ramsey, so this recipe comes straight from Gordon Ramsey’s Ultimate Cookery Course.
- 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
- Boil the lentils with vegetable stock and bay leaves for around 15 minutes, then drain them and leave them to cool.
- 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.
- 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.
- To serve, stir in the avocado (this bit won't keep for long), lemon juice, chives and basil. And you're done.