Black Lentil and Spring Vegetable Salad
3rd Apr, 2017


  • 200g black lentils
  • 1 teaspoon rapeseed oil
  • 1 leek, diced
  • 1 courgette, diced
  • 2 tablespoons capers
  • 100g sugar snap peas
  • Pinch salt
  • Pinch pepper
  • Small bunch radishes
  • Small handful of rocket
  • 1 lemon

Equipment required:

  • Saucepan
  • Frying pan

Place the lentils in a pan and cover with 3 x the amount of water. Bring to the boil, and simmer for 20 minutes until soft, then drain and set aside.

Heat a little oil in a frying pan and gently sauté the leeks. Then add the courgette, capers, sugar snap peas and sauté for another 5 minutes so the vegetables are tender. Season with salt and pepper to taste.

Whilst the vegetables are still warm add the lentils to the dish and combine. Finally add in the radishes and serve on a bed of rocket, add a squeeze of lemon.
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