Creamy Garlic Lentils & Veggie Courgetti

Name: Creamy Garlic Lentils & Veggie Courgetti
Prep time: PTSERVES2APPROX
Ingredients: 1 teaspoon olive oil; 100g mushrooms, sliced; 50g frozen peas; 2 cloves garlic, crushed; 1 teaspoon mixed herbs; Pinch of cayenne pepper; Black pepper & salt; 75g broccoli florets; 2 courgettes, spiralised; 100g cooked Puy lentils; 2 tablespoons Bute Island Garlic & Herb Creamy Sheese; 2 teaspoons Dukkah spice (optional)

Let's get cooking

This vegetarian courgetti is a fantastic blend of flavours and really makes the most of our Garlic & Herb Sheese with its rich, aromatic overtones.

Prep Time

Serves 2 approx
Cook Time
Serving

Ingredients

1 teaspoon olive oil
100g mushrooms, sliced
50g frozen peas
2 cloves garlic, crushed
1 teaspoon mixed herbs
Pinch of cayenne pepper
Black pepper & salt
75g broccoli florets
2 courgettes, spiralised
100g cooked Puy lentils
2 tablespoons Bute Island Garlic & Herb Creamy Sheese
2 teaspoons Dukkah spice (optional)

Directions

Heat the oil in a large non-stick pan then add the mushrooms, peas, garlic, herbs and seasoning and cook on a high heat for 10 minutes to soften.
Meanwhile steam the broccoli florets until tender then drain.
Throw in the lentils and courgetti and continue to cook for a few minutes (make sure there is very little liquid in the pan by now).
Turn the heat down and stir in the Sheese along with the drained broccoli.
Continue to cook for a few minutes to heat through and to allow the Sheese to melt.
Divide between two plates then sprinkle each with some Dukkah. Enjoy!

You will need

THESE SHEESE PRODUCTS

Garlic & Herb Spread

Spread

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Creamy Garlic Lentils & Veggie Courgetti