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.
Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.
|Broad Beans||1 kg (fresh pods, de-shelled)||0.31|
|Little Gem Lettuce||2 Head||0.152|
|Green Lentils||300 g||0.309|
|Olive Oil||3 Tablespoon||0.211|
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 21.87km in a modern car.
- Place the green lentils in a deep pan and cover with water. 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.
- 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. Fry for a couple of minutes. Dice the courgette into 1 cm chunks and tip into the rosemary oil. Increase the heat of the pan and fry the courgette for about 5 - 7 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 hearty squeeze of the juice from the lemon. Fry for a further couple of minutes until the lettuce begins to wilt.
- Remove the pan from the heat, and stir in the cooked lentils. Season to taste and leave the pan to cool a little. Roughly chop the basil and then scatter over the pan mixture. Serve with a final squeeze of the lemon juice.