Puy Lentil Salad with Courgette, Mangetout, and Basil Chimichurri by Josephine Marchandise, Head of OmVed Gardens Kitchen
This recipe is a celebration of summer and the beauty of puy lentils. Versatile and adaptable, it can also be made in spring by swapping basil for wild garlic and courgette for asparagus. Fresh, nutritious, and satisfying, it’s the perfect dish to keep you powered through a hot summer day!
Ingredients (for 2-3 servings):
500g puy lentils
3-4 medium courgettes
8-12 mange tout (or sugar snap peas)
2 tbsp garden peas (optional)
Olive oil for frying (can be swapped with vegetable oil)
For the Basil Chimichurri:
2-3 medium garlic cloves
2 generous handfuls of fresh basil (or any seasonal herb)
Half a small onion
Olive oil
Vinegar of your choice
Chilli flakes
Salt and pepper
Method:
Cover the lentils with plenty of water in a large saucepan, adding a pinch of salt. Bring to a boil, then reduce to a simmer for 20-30 minutes, or until the lentils are al dente (not mushy).
Slice the courgettes into 1cm rounds. Heat olive oil in a pan over medium-high heat and fry the courgette slices until golden brown.
Wash and slice the mange tout. Unshell the garden peas (or swap with frozen peas if preferred).
In a pestle and mortar or blender, combine the garlic, basil, onion, olive oil, vinegar, chilli flakes, salt, and pepper. Blend until you have a rough paste.
Once the lentils are cooked, drain and toss them with the courgette, mange tout, peas, and chimichurri. Adjust the seasoning with a little extra vinegar, salt, and pepper to taste.
Et Voila! Your fresh, vibrant salad is ready to enjoy!
About Josephine Marchandise
Josephine Marchandise is the Head of the OmVed Gardens Kitchen. Growing up in a farming family, Josephine developed a deep passion for cooking, gardening, and regenerative food growing. Later in life, she rediscovered the art of preservation and fermentation while embracing a slower, low-waste lifestyle. Through her work at OmVed Gardens, she combines her love for sustainable food practices with her commitment to reducing waste, creating nourishing dishes that honor the land and its seasons.
@jomarchinfood
Health Benefits of Lentils
Rich in Plant-Based Protein: Ideal for vegetarians and vegans, lentils are an excellent source of protein, which supports muscle growth and repair.
High in Fiber: The fiber in lentils helps maintain healthy digestion, regulate blood sugar levels, and lower cholesterol, contributing to heart health.
Packed with Iron: Lentils provide a plant-based source of iron, helping prevent iron deficiency, especially for those on plant-based diets.
Full of Essential Nutrients: They are a great source of folate, magnesium, and potassium, which support energy production, bone health, and cardiovascular function.
Antioxidant-Rich: Lentils contain antioxidants that help combat inflammation and protect the body from oxidative stress.
Blood Sugar Control: Due to their low glycemic index, lentils help stabilize blood sugar levels, making them a great option for those managing diabetes.
