Warm salads on a Summer evening are such a good idea especially when teamed with a glass of red wine. This vegan lentil salad is yummy and very filling. You can serve this plant based dish either hot or cold.
- 1 can of lentils
- 4 carrots
- 1 head of broccoli
- 1 green pepper
- 1 clove of garlic
- Splash of red wine
Pre-heat the oven to 180 degrees Celcius. Chop the veg and place on a tray, drizzle olive oil, salt and pepper over the top and place in the oven for about twenty minutes.
In a large saucepan cook the crushed garlic clove on medium heat in a little olive oil. Once cooked add the lentils (having washed them) and splash of red wine as well as seasoning. Leave to simmer.
Once the vegetables are cooked place them into the saucepan with the lentils and stir. Leave for about five minutes before serving.