Veggie Pieces "S" 1 kg
Tinned lentils 1,4 kg
Fresh mint 16 g
Courgettes 350 g

Cherry tomatoes 250 g
Olive oil 80 g
Salt & pepper

Pulse the lentils in the food processor. Add the mint leaves and lightly process again.
Bias slice the courgettes.
Brown the Sauté Végétal in a hot pan until crispy on all sides.
In another pan, brown the courgettes and the cherry tomatoes.
Warm the creamy lentils in a saucepan.
Arrange on plates and serve nice and hot.