This recipe is courtesy of FoodCycle, a charity working to reduce food waste and food poverty in communities across the UK by serving healthy, meat-free meals for people in need. They collect fresh fruit and veg that would otherwise be thrown away and cook these ingredients into nutritious three-course meals.
Find out more at www.foodcycle.org.uk and get involved!
- 500 g puy lentils, rinsed well and cooked until just soft
- 1 red bell pepper, chopped into small squares
- 1 yellow or orange bell pepper, chopped into small squares
- 3 cloves garlic, minced/crushed
- zest and juice of 2 lemons
- 1 bunch fresh parsley, chopped
- glug of olive oil
- salt and pepper, to taste
- Rinse and cook the puy lentils according to packet instructions (or until just soft).
- Sauté the minced garlic until softened.
- While the lentils are still warm, toss through cooked garlic, olive oil, ¾ of the lemon zest and juice and some salt and pepper to taste.
- Allow to sit for 20-30 minutes to let the flavours combine.
- Stir in chopped peppers and ¾ of the fresh parsley.
- To serve, pile up salad on large rounded dish, sprinkle with remaining parsley, lemon zest, juice and a drizzle of olive oil. Enjoy!