Colourful lentil salad with seasonal vegetables

Ingredients

For 4 servings

• •240 g 240 g green lens
• •2 2 tomatoes
• •2 2 lawyers
• •2 2 red peppers
• •2 2 zucchini
• •1 1 lemon juice
• •olive oil
• •basil
• •salt
• •pepper

Method

1. 1.Cooking lentils: First put the lentils in a saucepan filled with cold water. Let them cook for 25 to 30 minutes without adding salt. Once cooked, drain them well.
2. 2.Preparation of the vegetables to be cooked: Clean the zucchini and pepper carefully, then cut them into small dice.
3. 3.Cooking vegetables: Heat a little olive oil in a skillet and sauté the zucchini and pepper for about 15 minutes until tender.
4. 4.Preparation of raw vegetables: During cooking, wash the tomato and cut it into small pieces. Do the same with the avocado, then water it immediately with lemon juice to prevent it from browning.
5. 5.Basil preparation: Take the fresh basil leaves and chop them finely to spread them well in the salad.
6. 6.Final assembly: In a large salad bowl, mix all the ingredients: drained lentils, zucchini and pepper, tomato and avocado dice, and chopped basil. Add a tablespoon of olive oil, season with salt and pepper depending on your taste, then gently mix it all together.