A plate full of green – this recipe is not only tasty but packed fully of nutrients. It’s wonderful to enjoy outside, drenched in the sun, with a refreshing cool drink.
When to eat
I recommend eating this dish from June to September.
This meal is around 90% less polluting than the average UK meal.
- Eating this recipe will save around 2.65 KG CO2e per person.
- That’s equivalent to the emissions produced driving 21.87 KM in a modern car.
- 150 g Broad Beans (podded)
- 1 Medium Courgette
- 1 Head Little Gem Lettuce
- 150 g Green Lentils
- 1 Lemon
- 15 g Basil
- 1 Clove Garlic
- 5 g Rosemary
- 2 Teaspoon Cumin
- 500 ml Vegetable Stock
- 3 Tablespoon Olive Oil
- Place the green lentils in a deep pan and cover with the stock. Bring to the boil, then cover and simmer for 15 – 20 minutes until the lentils are soft. Drain and reserve.
- Whilst the lentils are cooking. Place the Broad Beans into a medium saucepan and cover with water. Bring to the boil, then simmer gently for about 5 minutes until the outside of the broad beans begins to wrinkle and the beans soften. Drain and reserve.
- Dice the courgette into 1 cm half moons. Zest and juice the lemon. Heat the olive oil in a large frying pan over a medium heat. Finely chop the rosemary and garlic and toss into the frying pan along with the cumin. Fry for a couple of minutes. Tip the chopped courgettes into the rosemary oil. Increase the heat of the pan and fry the courgette for about 8 minutes, stirring well, until the pieces have softened and are beginning to colour on the outside. Roughly chop and add the lettuce to the pan with a about 2 tablespoons of the lemon juice. Fry for a further couple of minutes until the lettuce begins to wilt. Season to taste with salt and black pepper.
- Remove the pan from the heat, and stir in the cooked lentils, leave the pan to cool a little. Roughly chop the basil and then scatter over the pan mixture along with the lemon zest.