Serves:
150
g
puy lentils (washed and boiled until just soft)
0.5
red peppers (finely diced)
0.5
yellow or orange peppers (finely diced)
1
garlic clove(s) (crushed)
0.5
lemons (zest and juice)
0.5
handful(s) fresh parsley
20
ml
olive oil
Equipment needed: Hob, pan & mixing bowl
Heat oil in a frying pan and sauté crushed garlic until softened, but not coloured.
While the lentils are still warm, toss through the cooked garlic, olive oil, lemon juice, ¾ of the lemon zest and salt and pepper, to taste.
Allow to sit for around 20 minutes for flavours to combine. Stir in the chopped peppers and ¾ of the parsley.
Serve with a drizzle of olive oil and the remaining parsley and lemon zest sprinkled on top.
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