I love this vegan dish served warm in winter. But it’s equally good on a warm summer’s day, served cold.
It’s the kind of dish that’s ideal prepared in advance so that the flavours mingle and develop.
Lentils will keep you full whilst at the same time being great vegetal proteins and being rich in iron.
Serve over a bed of leaves and you’ve got the perfect balanced meal!
Pour 2 people
- A little olive oil
- 1 large onion, finely diced
- 1 garlic clove, minced
- 2 medium sized courgettes, diced up
- 6 sundried tomatoes
- 1 bay leaf
- Provence herbs (mix of dried thyme, oregano, basil, rosemary…)
- Salt and pepper
- 1 tin of tomato chunks with their juice (400g)
- 170 g of Puy lentils
- 50 cl water
- 1 cube of vegetable bouillon
- Gently fry the onion in a little olive oil for 5 minutes.
- Add the courgette dice, bay leaf and Provence herbs.
- Season with salt and pepper et cook for about 20 / 25 mins stirring occasionally.
- Add the tomatoes and their juice, the semi-dried tomatoes and the rinsed and drained lentils and cook for about 2 minutes.
- Add the water and the bouillon cube and simmer with the lid on for about 25 minutes.
- Check the seasoning, garnish with freshly chopped herbs and colourful sprouts if you wish and serve warm or cold, immediately or even better a little later or the day after for more developed flavours.