Lunch recipe
Vegan lunch boxes with new potatoes, green lentils, cucumber, tomatoes, parsley, pitted green olives, lemon, and mustard.
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Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
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Ingredients
saucepan, colander, large bowl, small bowl, whisk, knife, chopping board
Method
Halve any large new potatoes and boil them in salted water for 14 to 16 minutes until a knife slides in easily.
Drain and rinse the green lentils, dice the cucumber, halve the cherry tomatoes, slice the spring onions, chop the parsley, and zest and juice the lemon.
Whisk 2 tablespoons olive oil with the lemon zest, 3 tablespoons lemon juice, Dijon mustard, black pepper, chopped pitted green olives, and a pinch of salt.
Drain the potatoes, let them steam-dry for 2 minutes, then toss with half the dressing so they absorb the lemon flavour.
Fold the lentils, cucumber, tomatoes, spring onions, and parsley through the potatoes, then add the remaining dressing to coat everything lightly.
Divide into four lunch boxes and chill, or serve at room temperature with the olives and herbs visible on top.
