recipes
Healthy zucchini ribbons with lentils and Lemon and mint yogurt dressing
Serves: 2
Ingredients
• 1 tbsp olive oil
• 1/2 onion, finely sliced
• 150g Puy lentils, rinsed
• ½ tbsp vegetable granules (Knorr)
• Fresh seasoning
• 2 zucchini
• Juice and zest of a lemon
• 2 cloves garlic, crushed
• 1 tbsp extra virgin olive oil
• 2 tbsp Greek yogurt
• Fresh mint or coriander leaves
• Few rocket leaves for serving
Method
Start this recipe by heating the olive oil in a pan and soften the onion for 3 minutes. Add in the rinsed lentils, ½ tsp vegetable stock granules and 2 cups of water. Season well with salt and pepper and cook for 15-20 minutes. Meanwhile, prepare the zucchini strips. Using a potato peeler, run down the zucchini to make thin strips of the dark zucchini skin and place into a large bowl. In a separate bowl, mix together the lemon juice and zest, crushed garlic, extra virgin olive oil and chopped fresh mint or coriander leaves to make the lemon dressing. Season well with salt and pepper then toss the dressing over the zucchini strips and cooked Puy lentils. Serve in large plates topped with a few rocket leaves on top and garnished with fresh herbs.
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