INGREDIENTS
200 gs
lentils
200 mls
vegetable stock
375 mls
water
1
garlic clove
1 serving
lemon peel
1/2 tsp
thyme
1
celery stalk
250 gs
cherry tomatoes
1 Handful
parsley
100 gs
feta
2 handfuls
rucola
2 tsps
lemon zest
2 tbsps
lemon juice
60 mls
extra virgin olive oil
1 clove
garlic
1 small
shallot
1 serving
salt and pepper