Lentils with rash el hanout
Number of persons: 2-3
- Heat the olive oil in a pan and saute the baby potatoes for 10 minutes.
- Add the diced courgette and the Dutch Spices rash el hanout and stir well.
- Drain and rinse the lentils.
- Add the tomatoes, apricots and lentils to the pan, heat until simmering then continue to simmer on a low heat for 5 minutes.
- Season to taste with salt and pepper and garnish with chopped parsley.