Summery, light and delicious griddled vegetables served with earthy puy lentils and creamy dressing. Healthy and perfect for lunches or served as a mezze.
This is just the sort of summery dish I love to cook–a base of earthy lemony lentils, layered with charred courgette & asparagus and topped with creamy lemon yogurt dressing and lots of toasted crushed nuts. A lovely mix of fresh crunchy veg with comforting pulses is always a good idea.
This is fantastic served with lots of additional smaller mezze type dishes or just with chunks of fresh bread.
Some of my favourites;
Roast Cauliflower, Fennel & White Bean Salad
Cherry Tomato & Cashew Cheese Tarts
New Potato Hasselbacks with Purple Spouting Broccoli
Note–If you don’t have time to cook the lentils, you can use pre cooked, and it works perfectly. Just simmer for 5 minutes instead.
Enjoy xx
Summery, light and delicious griddled vegetables served with earthy puy lentils and creamy dressing. Healthy and perfect for lunches or served as a mezze.
Prep time: 20 minutes mins
Cook time: 47 minutes mins
2-4 servings
5 from 1 vote
Ingredients
For the lentils
- 1 large white onion chopped roughly
- 2 tbsp olive oil
- 4 cloves garlic sliced
- 150 g dark green French or puy Lentils rinsed
- 850 ml veg stock
- 1 tsp sea salt
- Twist black pepper
- Juice 1 lemon
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh thyme
For the veg
- 3 courgettes sliced through the middle lengthways
- Handful asparagus
- 1 tbsp olive oil
- Pinch sea salt
For the lemon yogurt
- 3 tbsp coconut yogurt
- Juice 1/2 lemon
- Pinch sea salt
- 1 tbsp extra virgin olive oil
- Water if needed
- For the toppings
- Handful of toasted walnuts
- Fresh mint
- Extra virgin olive oil
- Sea salt flakes
Instructions
To make the lentils
Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more.
Next, add the lentils and stock, stir to combine. Bring to the boil then cook on a low heat for 35- 40 minutes.
Season with black pepper, salt and lemon juice–simmer for a further minute.
Turn off the heat and stir the fresh thyme & olive oil.
To griddle/ bake veg
To griddle the veg–add the courgettes & asparagus to a large griddle pan with a little oil. Turn frequently until cooked through and slightly charred.
Alternatively
Pre heat your oven to 180c
Add the veg to a large baking tray with some oil and season well.
Bake for approx 30 minutes or until soft and a little charred. Set aside.
To make the dressing
Add all the ingredients to a jar and mix to combine.
To serve
Layer the lentils on a big platter, top with the roast veg, dressing and then fresh mint.
Crush the toasted walnuts a bit, sprinkle over.
Drizzle with extra virgin olive oil and sea salt.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Courgette, Asparagus, Lentils or Walnuts
The Ultimate Pumpkin Curry, With My Favourite Spices
Red Lentil Crepes with Charred Cabbage
Creamy Coconut Dal with Tarka and Mini Flatbreads
Fruity Carrot Cake Muffins
Discuss this Recipe with Niki
2 Responses
This was so tasty!! Will definitely make again!Reply
Very happy you liked!
Much love, Niki xxxReply
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