Author: Gordon Ramsay
Ingredients
- 1 pound Puy lentils
- 2 quarts hot vegetable stock
- 2 bay leaves
- 4 zucchinis, trimmed
- 4 red peppers
- Olive oil
- Sea salt and freshly ground black pepper
- 12 ounces sun-dried tomatoes in olive oil
- Juice of 1 lemon
- ½ cup chopped chives
- Bunch of basil, leaves roughly torn
Instructions
- Preheat the over to 400°F.
- Boil the lentils in the stock with the bay leaves for about 15 minutes until just cooked. Drain and leave to cool in a large bowl.
- Meanwhile, chop the zucchini and peppers into bite-sized pieces. Toss with olive oil and season with salt and pepper. Place in a single layer on a roasting pan and place in the oven for 12-15 minutes until tender and slightly coloring at the edges. Leave to cool.
- Drain the tomatoes, reserving the oil, and chop into small chunks. Add 1-2 tablespoons of the reserved oil to the lentils. Add the tomatoes, zucchini, and red peppers and season well.
- To serve, dice the avocado and stir into the cooled lentils along with the lemon juice, chives, and basil.
http://www.thedahliascene.com/2014/07/07/gordon-ramsays-roasted-red-pepper-lentil-and-herb-salad/