Basil Courgette and Lentils

Ingredients

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• Lentils in Water Lentils in Water 200g 1 cup
• Zucchini Courgette 4 4
• Garlic Garlic 2 cloves 2 cloves
• Fresh Basil Fresh Basil 7-8 leaves 7-8 leaves
• Extra Virgin Olive Oil Extra Virgin Olive Oil 2 tbsp 2 tbsp
• Table Salt Table Salt seasoning seasoning
• Ground Black Pepper Ground Black Pepper seasoning seasoning

Instructions

1. 1.Wash and cut the courgette (zucchini) into small cubes, salt them and let them sit in a colander to let them lose some of their vegetation water, then pat them dry with a kitchen towel or paper.
2. 2.In a pan, warm four tablespoons of oil, toss garlic cloves and, as soon as they begin to gild, eliminate them.
3. 3.Add the courgette and cook for ten minutes or until they are golden and crisp.
4. 4.Add the lentils drained from the preservative water, add a little salt, pepper and let cook for five minutes longer.
5. 5.Then turn off the heat, combine the chopped basil leaves and serve warm or cold as an appetizing side dish.

Nutritional Information

• Calories:
  105
• Fat:
  7g
• Sodium:
  7mg
• Carbs:
  7g
• Protein:
  3g