Finding a nourishing, simple meal mid-week can often feel like a chore. This warm green lentil and roasted courgette bowl offers a quiet moment of nourishment. Packed with plant-based protein and prebiotic fibre, it gently supports your gut microbiome while providing sustained energy for the hours ahead.

Ingredients

• 100g Puy or green lentils, rinsed
• 1 medium courgette, sliced into half-moons
• 50g edamame beans, shelled
• 2 large handfuls of fresh rocket
• 1 tbsp extra virgin olive oil
• 1 tsp ground cumin
• Sea salt and freshly ground black pepper
• For the dressing: 1 tbsp tahini, juice of half a lemon, 1 tsp maple syrup, warm water to thin

Method

• 1. Preheat your oven to 200C. Toss the courgette slices with the olive oil, cumin, salt, and pepper. Roast for 20 minutes until golden and tender.
• 2. While the courgette roasts, boil the lentils in a pan of salted water for 15 to 20 minutes until cooked but still retaining a slight bite. Drain well.
• 3. In a small bowl, whisk together the tahini, lemon juice, and maple syrup. Gradually add splashes of warm water until it reaches a smooth, pourable consistency.
• 4. Combine the warm lentils, roasted courgette, and edamame in a serving bowl. Gently fold in the fresh rocket.
• 5. Drizzle the tahini dressing generously over the top before serving.

Hero Ingredient: Puy Lentils

Puy lentils are a remarkable source of resistant starch and dietary fibre, which act as fuel for the beneficial bacteria in your gut. Their high protein content ensures your blood sugar remains stable, offering a sense of calm, grounded energy rather than an afternoon slump.