Updated: Apr 4, 2019
This super easy recipe serves 4 and cooks in 30 minutes!
200 grams of puy lentils
1 bunch of spring onions
200 grams of ripe cherry tomatoes
1 large bunch of fresh-leaf parsley
1 large bunch of fresh mint
4 tbs of Extra virgin olive oil
Rinse the lentils, then cook in plenty of salted water until tender. Drain and set aside to cool.
Trim and finely slice the spring onions, halve the tomatoes, then pick and finely chop the herb leaves.
Mix the cooled lentils with the spring onions, tomatoes, herbs and 4 tablespoons of oil. Add the lemon juice to taste, season with sea salt and black pepper, then serve.
*Recipe from Jamie Oliver*