- 1 can KOO Lentils, drained and rinsed
- 45 ml extra virgin olive oil
- Juice and finely grated rind of a medium lemon
- Salt & pepper
- A handful of chopped parsley
- Small bowl of roasted butternut cubes
Kitchen gadgets:Large mixing bowl, salad spoon
- Add lentils and butternut to a large mixing bowl, and add olive oil, lemon juice and rind.
- Season generously with salt and pepper, add the parsley and stir well.
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